NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup sweet potato

0.5 cup red bell pepper

2 tbsp red onion

0.25 cup cherry tomatoes

1 cup Pak Choi

1 tsp olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes and slice the red bell pepper into thin strips.

• 3

  Place the sweet potato and bell pepper on one side of the baking sheet, tossing with 0.5 tsp of olive oil and a pinch of salt and pepper.

• 4

  Season the chicken breast with the dried oregano, remaining salt, remaining pepper, and 0.5 tsp of olive oil, then place it on the other side of the tray.

• 5

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 6

  While roasting, lightly steam the chopped Pak Choi for 3 minutes until the leaves are wilted but the stems remain slightly crunchy.

• 7

  Slice the roasted chicken into strips and assemble your bowl by layering the cooked quinoa, roasted vegetables, steamed Pak Choi, diced red onion, and cherry tomatoes.

• 8

  Squeeze fresh lemon juice over the entire bowl before serving to brighten the flavors.