NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow squash

1 tbsp olive oil

0.5 cup cooked quinoa

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and slice the yellow squash into half-moons.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken and squash on the baking sheet, pour the herb oil over them, and toss until everything is evenly coated.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the squash is golden and tender.

• 6

  While the chicken roasts, prepare the quinoa according to package directions if not already cooked.

• 7

  Divide the fluffy quinoa into bowls and top with the roasted chicken and squash.

• 8

  Garnish with fresh parsley and a bright squeeze of lemon juice before serving.