NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

0.5 tbsp olive oil

0.5 medium zucchini

0.5 medium red bell pepper

1 tbsp lemon juice

1 tbsp fresh parsley

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine it with 0.5 cup of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 3

  While the quinoa cooks, dice the zucchini and red bell pepper into bite-sized pieces.

• 4

  Place the chicken breast and chopped vegetables on the prepared baking sheet. Drizzle with olive oil and season with sea salt, black pepper, garlic powder, and dried oregano.

• 5

  Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing into thin strips.

• 7

  In a large bowl, fluff the cooked quinoa with a fork and stir in the fresh lemon juice and chopped parsley.

• 8

  Top the quinoa with the roasted vegetables and sliced chicken, then serve warm.