NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh strainer and combine with 0.5 cups of water in a small saucepan; bring to a boil, then simmer covered for 15 minutes.

• 3

  Dice the chicken breast into 1-inch cubes and chop the broccoli and bell peppers into bite-sized pieces.

• 4

  Place chicken and vegetables on the prepared sheet pan, drizzle with olive oil, and sprinkle with garlic powder, oregano, salt, and pepper.

• 5

  Toss everything together until evenly coated, then spread in a single layer.

• 6

  Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Fluff the quinoa with a fork and stir in the lemon juice for a bright finish.

• 8

  Divide the quinoa, chicken, and roasted vegetables into meal prep containers for a ready-to-go lunch.