Roasted Chicken & Veggies with Quinoa

A Quinoa Recipe from Nancy in Wisconsin:

1 whole skinless, boneless chicken breast, cut into 1-inch cubes
1/2 medium onion, chopped coarsely
1 large green pepper, chopped coarsely
2 medium zucchini, sliced (leave peeling on)
1 medium head cauliflower, cut into small florets
2 yams, chopped into 1-inch cubes

Combine all of the above in a 13″ x 9″ baking dish.
Drizzle well with olive oil.
Bake at 400 degrees, stirring 3 or 4 times to continue to coat with the oil, for 1/2 to 1 hour, until veggies are done to your liking.
Remove from oven, top with cooked quinoa (I use 2 cups quinoa and 3 3/4 cups water).
Squeeze the juice from 2 fresh lemons over quinoa, then stir to blend chicken, veggies and quinoa.
Add salt to taste.

The leftovers are wonderful and can also be eaten as a cold salad over spinach leaves.
This recipe could be halved, if desired.
Other vegetables could certainly be used, such as broccoli, carrots, etc. and others omitted for personal likes & dislikes.
Don’t forget the lemon juice.  It’s the kicker!