NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup dry quinoa

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

1 tsp garlic powder

1 tsp onion powder

0.5 tsp ground turmeric

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

0.5 cup water

PREPARATION

• 1

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

• 2

  Cut the chicken breast, broccoli, red bell pepper, and red onion into uniform, bite-sized pieces.

• 3

  In a large bowl, toss the chicken and vegetables with the extra virgin olive oil, garlic powder, onion powder, ground turmeric, and black pepper until evenly coated.

• 4

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet and roast for 18 to 20 minutes, or until the chicken is cooked through.

• 5

  While the vegetables roast, combine the dry quinoa and water in a small saucepan and bring to a boil.

• 6

  Reduce the heat to low, cover, and simmer the quinoa for 12 to 15 minutes until the water is absorbed.

• 7

  Remove the quinoa from the heat and let it sit covered for 5 minutes, then fluff with a fork.

• 8

  Stir the lemon juice, lemon zest, fresh parsley, and fresh dill into the cooked quinoa.

• 9

  Portion the lemon herb quinoa into a bowl and top with the roasted chicken and vegetables.