NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

0.75 tbsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Lemon juice

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine it with 0.5 cup of water in a small pot; bring to a boil, then cover and simmer for 15 minutes until fluffy.

• 3

  Dice the chicken breast, zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 4

  Place the chicken and vegetables on the prepared baking sheet, then drizzle with 0.5 tablespoon of olive oil and sprinkle with half of the salt, pepper, garlic, and oregano.

• 5

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

• 6

  In a small bowl, whisk together the remaining 0.25 tablespoon of olive oil, lemon juice, salt, pepper, garlic, and oregano to create a bright dressing.

• 7

  Combine the cooked quinoa and roasted mixture in a large bowl, pour the dressing over the top, and toss gently to combine before serving.