NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces and place them on the baking sheet alongside the chicken breast.

• 3

  Drizzle half of the olive oil over the chicken and vegetables, then season with sea salt, black pepper, and dried oregano.

• 4

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

• 5

  While roasting, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

• 6

  Once cooked, slice the chicken into strips and combine in a large bowl with the cooked quinoa and roasted vegetables.

• 7

  Pour the lemon-garlic dressing over the salad and toss well to ensure every bite is coated before serving warm or chilled.