NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.33 cup cooked quinoa

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Chop the broccoli, red bell pepper, and zucchini into uniform bite-sized pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet and toss with 1 tsp of olive oil, half of the sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized charring at the edges.

• 5

  While the vegetables roast, season the chicken breast evenly with the remaining sea salt, black pepper, garlic powder, and oregano.

• 6

  Heat the remaining 1 tsp of olive oil in a medium skillet over medium-high heat.

• 7

  Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 9

  In a serving bowl, combine the roasted vegetables and sliced chicken over the warm cooked quinoa.

• 10

  Drizzle with fresh lemon juice to brighten the flavors and serve immediately.