NUTRITION

SERVINGS

INGREDIENTS

4.4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Diced Red Bell Pepper

1/2 cup Diced Zucchini

2 tbsp Diced Red Onion

1.5 tsp Extra Virgin Olive Oil

1 cup Fresh Strawberries

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the diced bell peppers, zucchini, and red onion with half of the olive oil and the garlic powder on the prepared baking sheet.

• 3

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

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt, black pepper, and optional dried herbs.

• 5

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  In a mixing bowl, combine the cooked quinoa with the roasted vegetables, the remaining olive oil, and the fresh lemon juice.

• 7

  Slice the grilled chicken into strips and serve it over the warm quinoa salad.

• 8

  Plate the fresh strawberries on the side for a bright and refreshing finish to the meal.