NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Minced garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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 1-inch bite-sized pieces and place them on one side of the prepared sheet pan.

• 3

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

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing everything well with your hands or tongs to ensure an even coating.

• 6

  Roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred, golden edges.

• 7

  Divide the cooked quinoa into meal prep containers and top with the roasted chicken and vegetable mixture before sealing for the week.