NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp sliced almonds

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and chop the broccoli and red bell pepper into uniform, bite-sized pieces.

• 3

  Place the chicken, broccoli, and bell pepper on the prepared baking sheet, then drizzle with olive oil.

• 4

  Sprinkle the sea salt, black pepper, and garlic powder over the mixture and toss thoroughly to ensure everything is evenly coated.

• 5

  Roast in the center of the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 6

  While the vegetables roast, place the sliced almonds in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until golden and fragrant.

• 7

  In a large mixing bowl, combine the roasted chicken and vegetable mixture with the cooked quinoa and toasted almonds.

• 8

  Drizzle the fresh lemon juice over the bowl and toss one last time to brighten the flavors before serving.