NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup red bell pepper

0.5 cup quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

• 2

  In a small bowl, whisk together half of the olive oil, the lemon juice, lemon zest, minced garlic, and dried oregano to create the marinade.

• 3

  Brush the chicken breast thoroughly with the marinade and season with half of the sea salt and black pepper.

• 4

  On a large parchment-lined baking sheet, toss the broccoli florets and sliced red bell peppers with the remaining olive oil, salt, and pepper.

• 5

  Roast the vegetables in the oven for 15-20 minutes until they are tender and show slight charred edges.

• 6

  While the vegetables roast, place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 5 minutes before slicing.

• 8

  Serve the grilled chicken and roasted vegetables over the warm, cooked quinoa.