NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Bell Pepper

1 small Red Onion

1/2 medium Zucchini

1/2 cup cooked Quinoa

1 cup Mixed Greens

1 tsp Olive Oil

2 cloves Garlic, minced

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F.

• 2

  In a bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper to create the marinade.

• 3

  Add the chicken breast to the marinade, ensuring it is evenly coated. Let it sit for at least 15 minutes.

• 4

  Chop the bell pepper, red onion, and zucchini. Toss the vegetables with a little olive oil, salt, and pepper.

• 5

  Place the marinated chicken and vegetables on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 6

  While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa if not already done.

• 7

  Assemble the bowl by placing mixed greens at the base, then add quinoa, roasted vegetables, and sliced chicken breast on top.

• 8

  Drizzle any remaining juices over the bowl and serve warm.