NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked white quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Fine sea salt

0.25 tsp Cracked black pepper

0.25 tsp Garlic powder

1 tsp Fresh flat-leaf parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them on the prepared baking sheet.

• 3

  Add the broccoli florets and chopped red bell pepper to the sheet, spreading them out into a single layer.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, and garlic powder.

• 5

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices.

• 6

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

• 7

  Place the warm cooked quinoa in the base of a serving bowl and top with the roasted chicken and vegetable mixture.

• 8

  Finish the bowl by drizzling with fresh lemon juice and garnishing with finely chopped fresh parsley.