NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

½ cup cooked Quinoa

½ medium Zucchini

½ medium Red Bell Pepper

½ cup Cherry Tomatoes

¼ small Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 sprigs Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Prepare a marinade by combining olive oil, lemon juice, minced garlic, and chopped fresh rosemary.

• 3

  Coat the chicken breast with the marinade, ensuring even coverage. Let it marinate for at least 15 minutes.

• 4

  Chop the zucchini, red bell pepper, cherry tomatoes, and red onion into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

• 5

  Place the marinated chicken breast on a baking tray and arrange the vegetables around it. Drizzle any remaining marinade over the vegetables.

• 6

  Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

• 7

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

• 8

  Slice the roasted chicken and serve it over a bed of quinoa, adding the roasted vegetables on top.

• 9

  Finish with an extra squeeze of lemon juice for added brightness, and enjoy your balanced, flavorful bowl.