NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 cup water

PREPARATION

• 1

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

• 2

  Dice the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with half of the sea salt and black pepper.

• 4

  Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.

• 5

  While the chicken roasts, combine the quinoa and water in a small saucepan and bring to a boil.

• 6

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

• 7

  In a large mixing bowl, whisk together the lemon juice and the remaining sea salt and black pepper.

• 8

  Add the cooked quinoa, roasted chicken, and vegetables to the bowl, toss with fresh parsley, and serve warm or chilled.