• Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
• Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
• Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
• Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
• Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

• Preheat the Oven: Preheat your oven to 375°F (190°C).
• Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
• Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
• Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
• Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
• Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
• Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

Cook the quinoa:

• Rinse 1 cup of quinoa under cold water.
• In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
• Fluff the quinoa with a fork and set aside.

Roast the vegetables:

• Preheat the oven to 400°F (200°C).
• On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
• Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

Assemble the bowl:

• Divide the cooked quinoa into 4 bowls.
• Top with the roasted vegetables and drizzle with fresh lemon juice.
• Garnish with fresh cilantro, if desired.

Serve:

• Serve immediately or store in the refrigerator for a quick meal later.