NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup quinoa

0.5 cup water

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

1 tsp garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with the water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy.

• 2

  Preheat your oven to 400°F and toss the broccoli florets and diced red bell pepper with half of the olive oil and a pinch of the sea salt on a parchment-lined baking sheet.

• 3

  Roast the vegetables for 15-18 minutes until the broccoli edges are crispy and the peppers are tender.

• 4

  While vegetables roast, season the chicken breast evenly with the dried oregano, remaining sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 6

  During the last minute of cooking the chicken, add the minced garlic to the skillet and sauté until fragrant, then finish with a squeeze of fresh lemon juice.

• 7

  Slice the chicken and serve it over the cooked quinoa with the roasted vegetables on the side.