NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

1 tbsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1/2 tsp Dried Rosemary

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced red bell peppers on one side of the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and sprinkle with a pinch of salt and pepper.

• 4

  Rub the chicken breast with the remaining olive oil, dried rosemary, salt, and pepper, then place it on the other side of the baking sheet.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 6

  While the chicken and vegetables roast, warm your pre-cooked quinoa in a small saucepan or microwave.

• 7

  Transfer the quinoa to a plate and top with the roasted chicken and vegetables.

• 8

  Garnish the entire dish with slivered almonds for a toasted finish and extra texture.