NUTRITION

SERVINGS

INGREDIENTS

4.9 oz Chicken Breast

1/2 cup cooked Quinoa

100g Baby Red Potatoes

80g Zucchini

80g Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Balsamic Glaze

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and chop the zucchini and red bell pepper into uniform, bite-sized pieces.

• 3

  Spread the vegetables on the baking sheet and toss with one tablespoon of olive oil, salt, pepper, and dried oregano.

• 4

  Roast the vegetables for 20 to 25 minutes, or until the potatoes are fork-tender and the edges are golden brown.

• 5

  While the vegetables roast, season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

• 6

  Heat a grill pan over medium-high heat and lightly coat with the remaining half tablespoon of olive oil.

• 7

  Grill the chicken for 6 to 7 minutes per side until fully cooked and an internal temperature of 165°F is reached.

• 8

  Allow the chicken to rest for a few minutes before slicing it into strips.

• 9

  Place the fluffy cooked quinoa in a bowl or on a plate and top with the roasted vegetable medley.

• 10

  Add the sliced chicken on top and finish the dish with a drizzle of balsamic glaze for a sweet and tangy touch.