NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Feta cheese

1 tbsp Fresh lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.

• 3

  Toss the vegetables with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables for 15 to 20 minutes until they are tender and show light golden edges.

• 5

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

• 6

  Heat the remaining olive oil in a skillet over medium heat and sear the chicken until fully cooked through, about 6 minutes per side.

• 7

  Let the chicken rest for 3 minutes before slicing it into thin strips.

• 8

  Place the warm cooked quinoa in the bottom of a serving bowl.

• 9

  Arrange the roasted vegetables and sliced chicken on top of the quinoa.

• 10

  Finish the bowl by sprinkling with crumbled feta cheese and drizzling with fresh lemon juice.