NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.25 cup Quinoa

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

1 cup Cherry tomatoes

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

0.25 cup Non-fat Greek yogurt

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Fresh dill

1 oz Feta cheese

5 whole Kalamata olives

2 cup Baby spinach

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform 1-inch pieces to ensure even roasting.

• 3

  Toss the chopped vegetables on the baking sheet with 0.5 tablespoons of olive oil, 0.25 teaspoons of sea salt, and the black pepper.

• 4

  Roast the vegetables for 20 minutes, adding the cherry tomatoes to the sheet during the final 5 minutes until they begin to burst.

• 5

  While vegetables roast, rinse the quinoa under cold water and combine it in a small saucepan with 0.5 cups of water.

• 6

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed and the grain is fluffy.

• 7

  Season the chicken breast on both sides with the dried oregano, garlic powder, and the remaining 0.25 teaspoons of sea salt.

• 8

  Heat the remaining 0.5 tablespoons of olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 9

  In a small bowl, whisk together the non-fat Greek yogurt, lemon juice, minced garlic clove, and finely chopped fresh dill to create a savory dressing.

• 10

  Assemble the bowl by placing a base of baby spinach and cooked quinoa, then topping with the roasted vegetables and sliced chicken breast.

• 11

  Garnish the bowl with crumbled feta cheese and Kalamata olives, then finish by drizzling the creamy lemon-yogurt sauce over the top.