NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Cauliflower florets

0.5 cup Carrots

0.5 tbsp Extra virgin olive oil

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into one-inch bite-sized pieces and thinly slice the carrots into rounds.

• 3

  In a large mixing bowl, combine the chicken pieces, cauliflower florets, and sliced carrots.

• 4

  Drizzle with olive oil and sprinkle with turmeric, sea salt, black pepper, and garlic powder, tossing until everything is evenly coated in the golden spice mixture.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast for 20 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Place the warm cooked quinoa into a serving bowl and top with the roasted chicken and vegetable harvest mixture.

• 8

  Finish the bowl with a fresh squeeze of lemon juice and a garnish of chopped parsley before serving.