NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Cooked Quinoa

1/2 cup chopped Zucchini

1/4 cup chopped Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Pumpkin Seeds

1 tbsp Lemon Juice

1 tbsp fresh Parsley

PREPARATION

• 1

  Slice the chicken breast into thin strips and toss with lemon juice, half of the olive oil, and a pinch of salt.

• 2

  Heat a grill pan or skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-7 minutes.

• 3

  Add the zucchini and bell peppers to the pan and sauté until tender-crisp with slight char marks.

• 4

  Place the warm cooked quinoa in the base of a bowl and top with the grilled chicken and vegetable mixture.

• 5

  Drizzle with the remaining olive oil and garnish with freshly chopped parsley and pumpkin seeds for a satisfying crunch.