NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

0.25 cup dry quinoa

0.5 cup broccoli florets

0.5 cup red bell pepper

0.5 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

1 clove garlic

0.25 teaspoon sea salt

0.25 teaspoon black pepper

1 teaspoon fresh parsley

PREPARATION

• 1

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

• 2

  Combine the dry quinoa with 0.5 cup of water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

• 3

  While the quinoa cooks, dice the chicken breast into one-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 4

  Place the chicken, broccoli, and bell pepper on the prepared baking sheet and drizzle with the extra virgin olive oil.

• 5

  Add the minced garlic, sea salt, and black pepper to the tray, tossing everything thoroughly to ensure an even coating.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized.

• 7

  Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and lemon zest.

• 8

  Transfer the roasted chicken and vegetables into the quinoa pot, folding gently to combine.

• 9

  Garnish with chopped fresh parsley and serve immediately while warm.