NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 tbsp Olive oil

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

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 bite-sized pieces and chop the bell pepper, zucchini, and red onion into uniform chunks.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and sprinkle with garlic powder, sea salt, and black pepper.

• 4

  Toss everything together until evenly coated, then spread in a single layer to ensure even roasting.

• 5

  Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 6

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

• 7

  Add the lemon juice, lemon zest, and chopped fresh parsley, tossing well to incorporate the bright flavors before serving.