NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

2 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the vegetables on a baking sheet, drizzle with 1 teaspoon of olive oil, and season with half of the salt, pepper, and dried oregano.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show slight charred edges.

• 5

  While vegetables roast, season the chicken breast with the remaining salt and pepper.

• 6

  Sauté the chicken in a pan over medium heat until cooked through, reaching an internal temperature of 165°F.

• 7

  Let the chicken rest for 5 minutes before dicing it into small cubes.

• 8

  In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and diced chicken.

• 9

  Whisk together the remaining 1 teaspoon of olive oil, lemon juice, and the rest of the dried oregano in a small jar.

• 10

  Pour the dressing over the salad, add the fresh parsley, and toss everything together until well combined.