NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 medium red bell pepper

2 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp tahini

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Place the chicken and vegetables on the prepared baking sheet, drizzle with the extra virgin olive oil, and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Toss everything together until well-coated, then spread into a single, even layer to ensure proper roasting.

• 5

  Roast in the oven for 18-20 minutes, or until the chicken is fully cooked through and the vegetables are tender with slightly caramelized edges.

• 6

  While the bowl components are roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.

• 7

  To assemble, place the warm cooked quinoa in a bowl, top with the roasted chicken and vegetables, and finish by drizzling the lemon-tahini sauce over the top.