NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups yellow squash

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Slice the yellow squash into 1/2-inch thick rounds and place them in a mixing bowl.

• 3

  Toss the squash with half of the olive oil, half of the garlic powder, half of the oregano, and a pinch of salt and pepper.

• 4

  Spread the squash in a single layer on the baking sheet and roast for 18-20 minutes until tender and golden brown.

• 5

  Season the chicken breast with the remaining garlic powder, oregano, salt, and pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 8

  Warm the cooked quinoa and divide it into a serving bowl.

• 9

  Top the quinoa with the roasted yellow squash and sliced chicken, then finish with fresh parsley and a bright squeeze of lemon juice.