Mediterranean Shredded Chicken with Quinoa and Roasted Vegetables

Start by preheating your oven to 400°F (200°C). In a large bowl, combine 1 pound of boneless, skinless chicken breasts with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and salt and pepper to taste.

Toss the chicken until it's evenly coated in the seasoning mixture. Place the seasoned chicken on a baking sheet lined with parchment paper.

Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is roasting, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of vegetable broth in a medium saucepan.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Meanwhile, chop 1 red bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, and spread them on another baking sheet.

Roast the vegetables in the oven for 20 minutes, or until they are tender and slightly caramelized. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before shredding it with two forks.

Fluff the cooked quinoa with a fork and mix in the roasted vegetables and shredded chicken. For an extra burst of flavor, add the juice of 1 lemon and a handful of chopped fresh parsley.

Serve the Mediterranean shredded chicken warm, garnished with additional parsley and a sprinkle of feta cheese if desired.