NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

1/4 cup dry Quinoa

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1/2 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the chopped zucchini and red bell peppers with the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 4

  While vegetables roast, rinse the quinoa and bring it to a boil with 1/2 cup of water in a small pot.

• 5

  Reduce heat to low, cover, and simmer the quinoa for 12-15 minutes until the water is absorbed and it is fluffy.

• 6

  Season the chicken breast with salt and pepper then grill over medium-high heat for about 6 minutes per side until fully cooked.

• 7

  Slice the grilled chicken into strips.

• 8

  Assemble the bowl by placing the quinoa at the bottom and topping it with the roasted vegetables and sliced chicken.

• 9

  Finish the dish with a fresh squeeze of lemon juice before serving.