NUTRITION

SERVINGS

INGREDIENTS

14 oz chicken breast

2.5 tbsp olive oil

1.5 cups cooked quinoa

2 cups broccoli florets

1 medium red bell pepper

1 medium zucchini

1 oz feta cheese

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast, red bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  In a large mixing bowl, combine the chicken, broccoli, peppers, and zucchini.

• 4

  Whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper in a small jar.

• 5

  Pour the dressing over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 8

  Portion the cooked quinoa into meal prep containers and top with the roasted chicken and vegetable mixture.

• 9

  Garnish with crumbled feta cheese before serving or storing.