NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.5 oz feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  Place the chicken and vegetables on a parchment-lined baking sheet and toss with half of the olive oil, sea salt, and black pepper.

• 4

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized.

• 5

  While the chicken roasts, rinse the quinoa under cold water and place it in a small saucepan with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 6

  In a large mixing bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and chopped fresh parsley.

• 7

  Once the quinoa is cooked, fluff it with a fork and add it to the mixing bowl along with the roasted chicken, vegetables, and crumbled feta cheese.

• 8

  Toss everything together until well combined and serve warm or chilled.