NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa

0.75 tbsp Olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 oz Feta cheese

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken breast, sliced zucchini, and chopped bell peppers to the bowl, tossing thoroughly until every piece is coated in the herb marinade.

• 4

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 5

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 6

  Place the warm, cooked quinoa in a serving bowl and top with the roasted chicken and vegetables.

• 7

  Finish the bowl by sprinkling the crumbled feta cheese over the top for a salty, creamy finish.