Large Tray Serves 20 People Recipe

Prepare the Chicken

Preheat the oven to 375°F (190°C). In a large bowl, combine the olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Add the boneless chicken breasts to the marinade, ensuring they are well coated. Let the chicken marinate for at least 30 minutes.

Bake the Chicken

Place the marinated chicken breasts on a baking tray lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and juices run clear. Remove from the oven and let it rest before slicing.

Prepare the Quinoa

In a large pot, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to low. Simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Fluff with a fork and set aside.

Cook the Vegetables

In a separate pan, sauté the mixed vegetables in a little olive oil over medium heat for about 5-7 minutes until they are tender but still crisp.

Combine and Serve

In a large serving tray, layer the cooked quinoa and top with the sautéed vegetables. Slice the baked chicken and arrange it on top. Garnish with chopped fresh parsley and lemon wedges. Serve warm.