NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Quinoa

4 oz Zucchini

1 oz Yellow bell pepper

0.5 oz Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with two parts water in a small pot; bring to a boil, then simmer covered for 12 minutes until fluffy.

• 2

  Slice the chicken breast into thin strips and season evenly with sea salt, black pepper, dried oregano, and garlic powder.

• 3

  Heat a high-quality non-stick skillet over medium-high heat and add the chicken strips, searing for 5-6 minutes until golden and cooked through.

• 4

  Add the diced zucchini and yellow bell pepper to the skillet with the chicken, tossing frequently for 3 minutes until the vegetables are crisp-tender.

• 5

  Deglaze the pan by pouring in the lemon juice, scraping up any browned bits to create a light, bright sauce that coats the chicken and vegetables.

• 6

  Plate the cooked quinoa and top with the lemon-herb chicken and vegetable mixture, finishing with a garnish of freshly chopped parsley.