NUTRITION

SERVINGS

INGREDIENTS

1.25 ounces Roasted Chicken Breast

3/4 cup Cooked Quinoa

1/2 cup diced Zucchini

1/2 cup diced Red Bell Pepper

1/4 cup diced Red Onion

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the diced zucchini, red bell pepper, and red onion with half of the olive oil and a pinch of dried oregano and sea salt.

• 3

  Season the chicken breast with garlic powder, salt, and pepper, then place it on the baking sheet alongside the vegetables.

• 4

  Roast for 18-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 5

  While the chicken and vegetables roast, prepare the quinoa according to package instructions or fluff up your pre-cooked quinoa.

• 6

  Slice the roasted chicken into small strips or cubes.

• 7

  Assemble your meal prep bowl by placing the quinoa at the base and topping it with the roasted vegetables and chicken.

• 8

  Whisk the remaining olive oil with the lemon juice and drizzle it over the bowl just before serving or storing.