NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Place the broccoli florets, diced red bell pepper, and sliced zucchini on the baking sheet.

• 3

  Season the chicken breast with half of the sea salt, black pepper, and dried oregano.

• 4

  Drizzle the vegetables with the olive oil and the remaining seasonings, tossing well to coat evenly.

• 5

  Place the chicken breast on the baking sheet alongside the vegetables and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken and vegetables roast, warm the pre-cooked quinoa in a small pan or microwave.

• 7

  Once cooked, slice the chicken into thin strips and assemble the bowl by layering the quinoa, roasted vegetables, and chicken.

• 8

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