NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup quinoa

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 tbsp extra virgin olive oil

1 tbsp feta cheese

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water and cook it in a small pot with one cup of water or broth until all liquid is absorbed and the grain is fluffy.

• 3

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

• 4

  Toss the vegetables with half of the olive oil, sea salt, and black pepper on the prepared baking sheet and roast for 20 minutes until tender.

• 5

  Season the chicken breast with the dried oregano and the remaining salt and pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 6

  Allow the chicken to rest for five minutes before slicing it into thin strips.

• 7

  In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

• 8

  Whisk together the remaining olive oil and lemon juice, then drizzle the mixture over the bowl and toss gently to coat.

• 9

  Garnish the dish with crumbled feta cheese and freshly chopped parsley before serving.