NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and slice the red bell pepper into thin strips.

• 3

  Place the chicken cubes, broccoli florets, and bell pepper strips onto the prepared baking sheet.

• 4

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

• 5

  Toss everything together with your hands or tongs until the chicken and produce are thoroughly and evenly coated with the oil and spices.

• 6

  Spread the mixture into a single layer and roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the roasted chicken and vegetables to brighten the flavors.

• 8

  To assemble for meal prep, divide the cooked quinoa into your storage containers and top with the roasted chicken and vegetable mixture.

• 9

  Seal the containers and refrigerate for up to 4 days, enjoying cold or reheated for a quick, high-protein meal.