NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

3/4 cup cooked Quinoa

1.5 tablespoons Extra Virgin Olive Oil

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

2 tablespoons chopped Red Onion

1 tablespoon Lemon Juice

Pinch of dried oregano, salt, and black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the chopped zucchini, red bell pepper, and red onion with 1 tablespoon of olive oil, salt, and black pepper.

• 3

  Roast the vegetables for 20-25 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, whisk together the remaining 1/2 tablespoon of olive oil, lemon juice, and dried oregano in a small bowl.

• 5

  Brush the chicken breast with the lemon-herb mixture and season with a pinch of salt.

• 6

  Grill the chicken over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 3 minutes before slicing into strips.

• 8

  Place the warm, cooked quinoa in a bowl and top with the roasted vegetables and sliced grilled chicken.