NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.2 cup Dry quinoa

0.4 cup Water

0.75 tbsp Olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

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

• 3

  Toss the vegetables on the baking sheet with 0.25 tablespoons of olive oil and a pinch of sea salt and black pepper.

• 4

  Roast the vegetables for 20 minutes until they are tender and show slight caramelization at the edges.

• 5

  While vegetables roast, rinse the quinoa under cold water and combine it with the water in a small saucepan.

• 6

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 7

  Season the chicken breast evenly with garlic powder and the remaining sea salt and black pepper.

• 8

  Heat the remaining 0.5 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.

• 9

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 10

  Fluff the cooked quinoa with a fork and gently fold in the roasted vegetables, lemon juice, and chopped fresh parsley.

• 11

  Transfer the quinoa pilaf to a plate and top with the sliced pan-seared chicken breast.