NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tbsp olive oil

0.5 cup cooked quinoa

1 cup broccoli florets

1 cup sliced zucchini

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the surface gets that perfect golden crust.

• 3

  In a small bowl, whisk together half the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Coat the chicken breast thoroughly with the herb mixture and place it on one side of the sheet pan.

• 5

  Toss the broccoli florets and sliced zucchini with the remaining olive oil and a pinch of salt, then spread them out on the other side of the pan.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Let the chicken rest for 5 minutes before slicing and serving over a bed of fluffy, warm quinoa.