NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

0.5 oz Feta cheese

1 tbsp 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the zucchini and red bell pepper into uniform 1-inch pieces to ensure even roasting.

• 3

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 4

  Arrange the chicken, zucchini, and bell peppers on the baking sheet, drizzling with half of the olive oil.

• 5

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 6

  While roasting, ensure your quinoa is cooked and fluffy; if using pre-cooked, warm it slightly in a pan.

• 7

  In a small jar or bowl, whisk together the remaining olive oil and lemon juice to create a bright dressing.

• 8

  Slice the roasted chicken into thin strips and assemble the bowls by layering quinoa, roasted vegetables, and chicken.

• 9

  Garnish with halved cherry tomatoes and crumbled feta cheese before drizzling with the lemon-herb dressing.