NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium bell pepper

0.5 cup shelled edamame

1 medium tomato

1 cup romaine lettuce

1 cup baby spinach

0.5 cup cooked quinoa

1.5 tbsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 whole avocado

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Slice the bell pepper into thin strips, toss with 0.5 tbsp of olive oil, and roast for 15 minutes until tender and slightly charred.

• 3

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 4

  Heat 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 5

  In a large serving bowl, combine the chopped romaine lettuce, baby spinach, and cooked quinoa.

• 6

  Whisk the remaining 0.5 tbsp of olive oil and lemon juice together in a small jar to create the vinaigrette.

• 7

  Dice the tomato and slice the cooked chicken into bite-sized strips.

• 8

  Arrange the chicken, roasted peppers, edamame, tomato, and avocado slices over the greens, then drizzle with the lemon vinaigrette.