NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform sizes to ensure even cooking.

• 3

  Place the chicken and vegetables on the prepared baking sheet in a single layer.

• 4

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

• 5

  Toss everything together with your hands or a spatula until the ingredients are thoroughly and evenly coated with oil and seasonings.

• 6

  Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Divide the cooked quinoa into your meal prep containers and top with the roasted chicken and vegetable mixture.

• 8

  Squeeze fresh lemon juice over each bowl before sealing the lids to brighten the flavors and keep the chicken moist.