NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry quinoa

0.5 cup Water

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Red onion

0.5 tbsp Olive oil

1 oz Feta cheese

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Combine the dry quinoa and water in a small pot, bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed.

• 3

  Place the chopped bell pepper, zucchini, and red onion on the baking sheet and toss with half of the olive oil and a pinch of the sea salt.

• 4

  Roast the vegetables for 20 minutes until they are tender and slightly caramelized.

• 5

  Season the chicken breast with dried oregano, the remaining sea salt, and black pepper.

• 6

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Slice the cooked chicken into bite-sized strips.

• 8

  In a large bowl, fluff the cooked quinoa with a fork and fold in the roasted vegetables, sliced chicken, and crumbled feta cheese.

• 9

  Drizzle the remaining olive oil and fresh lemon juice over the mixture and toss gently before serving.