Cookwith - Sheet Pan Lemon Herb Chicken & Veggie Bowls

Ingredients

• 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 2 cups broccoli florets
• 1 large red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 1/2 tsp dried Italian herb blend
• 1 lemon (zest and juice)
• 2 cloves garlic, minced
• 1 cup cooked quinoa (from about 1/3 cup dry)
• 1/2 cup plain nonfat Greek yogurt
• 2 tbsp chopped fresh parsley (optional)