NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

0.5 cup red onion

1 cup cooked quinoa

2 tbsp extra virgin olive oil

0.5 whole avocado

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into half-inch cubes, and chop the broccoli, bell pepper, and red onion into similar bite-sized pieces.

• 3

  Cut the chicken breast into one-inch cubes, ensuring they are uniform in size for even cooking.

• 4

  Spread the chicken and all the chopped vegetables across the prepared baking sheet in a single layer.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Use your hands or a spatula to toss everything together until every piece is well-coated with oil and spices.

• 7

  Roast in the oven for 25 to 30 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.

• 8

  While the medley roasts, warm the cooked quinoa in a small saucepan or microwave.

• 9

  Divide the quinoa into bowls, top with the roasted chicken and vegetable mixture, and finish with sliced avocado and a bright squeeze of lemon juice.