NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

2 tsp Extra virgin olive oil

0.25 whole Avocado

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast, broccoli florets, and sliced red bell peppers onto the prepared baking sheet in a single layer.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to ensure everything is evenly 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 charred edges.

• 6

  Allow the chicken to rest for 5 minutes before slicing it into thin strips to maintain juiciness.

• 7

  Assemble the bowl by placing the warm cooked quinoa at the base, followed by the roasted vegetables and sliced chicken.

• 8

  Garnish with fresh avocado slices and an extra squeeze of lemon if desired before serving.