NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup sliced zucchini

0.5 cup chopped red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp fresh 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 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast, sliced zucchini, and chopped bell peppers on the prepared baking sheet.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss until everything is thoroughly and evenly coated.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp with slightly browned edges.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into thin strips to maintain juiciness.

• 7

  To assemble, portion the warm cooked quinoa into a bowl, top with the roasted vegetables and the sliced chicken breast.

• 8

  Garnish with fresh chopped parsley and an optional extra squeeze of lemon juice before serving.