NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the chicken breast, red bell pepper, zucchini, and red onion into uniform half-inch pieces to ensure even cooking.

• 3

  Arrange the diced chicken and vegetables on the prepared baking sheet and toss with half of the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 5

  While the tray roasts, combine the dry quinoa with 0.5 cups of water in a small saucepan, bring to a boil, then cover and simmer on low for 15 minutes until fluffy.

• 6

  In a large mixing bowl, whisk together the remaining olive oil and the fresh lemon juice to create a simple, clean dressing.

• 7

  Add the cooked quinoa and the roasted chicken and vegetable mixture into the bowl, tossing thoroughly to coat every ingredient in the dressing.

• 8

  Garnish with finely chopped fresh parsley and serve warm or chilled as a nutritious meal-prep option.