NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 tbsp Olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until the broccoli edges are crispy and charred.

• 4

  While the vegetables roast, season the chicken breast on both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  During the last minute of cooking, pour the lemon juice into the pan to deglaze and coat the chicken.

• 8

  Fluff the pre-cooked quinoa and place it in a bowl.

• 9

  Top the quinoa with the pan-seared chicken and the roasted vegetables to serve.