NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Mince the garlic clove and dice the red bell pepper into one-inch pieces.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast, broccoli florets, and bell pepper pieces onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed a slight char.

• 7

  While the chicken rests for a few minutes, warm the pre-cooked quinoa and spread it across the base of a large serving platter.

• 8

  Slice the roasted chicken into strips and arrange it over the quinoa along with the roasted vegetables.

• 9

  Garnish the entire platter with finely chopped fresh parsley before serving.