NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup sliced bell pepper

0.5 cup sliced zucchini

2 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and place them on one side of the prepared sheet pan.

• 3

  Add the broccoli florets, sliced bell peppers, and sliced zucchini to the other side of the pan.

• 4

  Drizzle the olive oil over both the chicken and the vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 5

  Toss the chicken and vegetables separately on the pan to ensure they are well-coated with oil and spices, then spread them out into a single layer.

• 6

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  While the sheet pan is in the oven, ensure your quinoa is cooked and kept warm.

• 8

  To assemble, place the fluffy cooked quinoa in the bottom of a bowl and top with the roasted chicken and vegetable mixture.

• 9

  Finish the dish with a fresh squeeze of lemon juice over the top to brighten all the flavors before serving.