NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 medium Red Onion, sliced

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs and Spices to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a bowl, combine olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, salt, and pepper to create a shawarma-style marinade.

• 3

  Toss the chicken breast in the marinade ensuring it’s fully coated. Let it marinate for at least 15 minutes.

• 4

  While the chicken marinates, prepare the vegetables by tossing the diced red bell pepper, sliced zucchini, and red onion in a light drizzle of olive oil, salt, and pepper.

• 5

  Place the vegetables on a baking sheet and roast in the oven for 20 minutes, or until tender and slightly charred.

• 6

  Cook the marinated chicken by either grilling or baking it in a preheated oven at 425°F for about 18-20 minutes, until fully cooked and juices run clear.

• 7

  Meanwhile, prepare the quinoa as per package instructions if not already cooked.

• 8

  Assemble the bowl by placing a base of quinoa, layering on the roasted vegetables, and topping with sliced chicken breast.

• 9

  Garnish with a sprinkle of extra herbs or a squeeze more of lemon juice if desired, and serve warm.