NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup cooked quinoa

1 tbsp lemon juice

0.5 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 prepare the quinoa according to the package directions until it is light and fluffy.

• 2

  On a large baking sheet, toss the broccoli florets, sliced bell pepper, and diced zucchini with half of the olive oil and a pinch of salt.

• 3

  Roast the vegetables for 18 minutes or until they reach a tender consistency with slightly charred, golden edges.

• 4

  Season the chicken breast evenly on both sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 6 minutes per side until the exterior is crispy.

• 6

  Pour the lemon juice into the hot pan during the last minute of cooking to glaze the chicken and lock in the moisture.

• 7

  Slice the chicken into thin strips and serve it in a bowl over the quinoa and roasted vegetables for a complete, clean meal.