NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

0.25 cup canned chickpeas

1 cup bell pepper

1 cup zucchini

1 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and cut into uniform 1-inch cubes.

• 3

  Rinse and drain the chickpeas, then pat them thoroughly dry to ensure they achieve a crispy texture in the oven.

• 4

  Slice the bell pepper and zucchini into bite-sized pieces, keeping them roughly the same size as the chicken.

• 5

  In a large mixing bowl, combine the chicken, chickpeas, peppers, and zucchini.

• 6

  Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until everything is evenly coated.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded.

• 8

  Roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas are slightly golden and crunchy.

• 9

  Place the warm, pre-cooked quinoa in the bottom of a bowl and top with the roasted chicken and vegetable mixture.

• 10

  Finish the dish with a bright drizzle of fresh lemon juice and a sprinkle of chopped parsley.