NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/3 cup cooked Quinoa

2 tsp Olive Oil

1/2 cup sliced Zucchini

1/2 cup chopped Red Bell Pepper

1/2 cup Broccoli florets

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the zucchini, red bell pepper, and broccoli into uniform, bite-sized pieces.

• 3

  Toss the vegetables in a bowl with 1 teaspoon of olive oil and a pinch of salt and pepper.

• 4

  Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 18-20 minutes until tender and slightly browned.

• 5

  While vegetables roast, season the chicken breast with your favorite dried herbs, salt, and pepper.

• 6

  Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 3 minutes before slicing it into strips.

• 8

  In a serving bowl, combine the cooked quinoa with the roasted vegetables.

• 9

  Top the bowl with the sliced grilled chicken.

• 10

  Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire bowl before serving.