NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.75 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Chopped red bell pepper

0.5 cup Chopped zucchini

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the broccoli florets, bell pepper, and zucchini with 0.5 tablespoons of olive oil, dried oregano, and half of the salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18 to 20 minutes until tender and slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast evenly with garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining 0.25 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Place the cooked quinoa on a plate, top with the roasted vegetable medley and sliced chicken, then drizzle with fresh lemon juice before serving.