NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.5 whole lemon

1 cup broccoli florets

0.5 cup zucchini

0.5 cup cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, the juice and zest of the half lemon, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the broccoli florets and sliced zucchini on the other side.

• 4

  Brush half of the lemon-herb mixture over both sides of the chicken breast, then drizzle the remaining mixture over the vegetables, tossing them gently to ensure they are well coated.

• 5

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 7

  Serve the sliced chicken and roasted vegetables over a bed of warm cooked quinoa, drizzling any extra pan juices over the top.