NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.33 cup dry quinoa

0.66 cup water

0.5 tsp olive oil

0.5 cup zucchini

0.5 cup red bell pepper

1 tbsp fresh parsley

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Rinse the quinoa thoroughly and combine it with water in a small saucepan; bring to a boil then reduce heat to low and simmer covered for 15 minutes.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet to rest, then in the same pan, sauté the zucchini and red bell pepper for 4 to 5 minutes until tender-crisp.

• 5

  Dice the rested chicken into small, bite-sized pieces.

• 6

  Fluff the quinoa with a fork and stir in the sautéed vegetables, diced chicken, lemon juice, lemon zest, and fresh parsley before serving.