NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp minced garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 3

  Chop the broccoli, red bell pepper, and zucchini into bite-sized pieces.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Place the chicken and vegetables in a large mixing bowl, pour the lemon-herb marinade over them, and toss until everything is thoroughly coated.

• 6

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

• 8

  Serve the roasted chicken and vegetables over the warm cooked quinoa for a complete, balanced meal.