NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tbsp Almond Flour

1 tbsp Lemon Juice

1 tsp Lemon Zest

1 clove Garlic, minced

1 tsp Olive Oil

1/2 medium Zucchini (about 100g)

1/2 medium Red Bell Pepper (about 75g)

1/2 cup Broccoli Florets (about 45g)

1/2 cup Cooked Quinoa

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, combine lemon juice, lemon zest, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper to create the marinade.

• 3

  Pat the chicken breast dry and lightly coat it with almond flour. Then, spoon the marinade over the chicken, ensuring it is evenly covered.

• 4

  Place the chicken breast on a baking sheet lined with parchment paper. In a separate bowl, toss the zucchini, red bell pepper, and broccoli florets with a pinch of salt, pepper, and a drizzle of olive oil if desired.

• 5

  Arrange the vegetables around the chicken on the baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with crispy edges.

• 6

  While the chicken and vegetables are roasting, warm the cooked quinoa if needed.

• 7

  Once done, slice the chicken breast and assemble your power bowl by layering the quinoa, roasted vegetables, and sliced lemon herb chicken.

• 8

  Finish with an extra squeeze of lemon if desired, and enjoy your vibrant, nutritious power bowl warm.