NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, salt, and pepper. Add olive oil and mix to create the marinade.

• 3

  Coat the chicken breast with the marinade and allow it to sit for at least 15 minutes.

• 4

  Meanwhile, prepare your vegetables. Toss the red bell pepper, zucchini, and red onion in a bit of olive oil, salt, and pepper, then spread them evenly on a baking sheet.

• 5

  Place the marinated chicken breast on another baking sheet or in a small ovenproof dish.

• 6

  Roast the vegetables in the oven for 20-25 minutes, stirring halfway through to ensure even cooking.

• 7

  Bake the chicken breast for about 20-25 minutes, or until the internal temperature reaches 165°F and the exterior becomes slightly crispy.

• 8

  While the chicken and vegetables roast, prepare the quinoa according to package instructions if not pre-cooked.

• 9

  Assemble the bowl by layering quinoa, roasted vegetables, and sliced crispy lemon-herb chicken. Drizzle any remaining marinade over the bowl if desired.

• 10

  Serve warm and enjoy your nutritious, flavorful meal.