NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Cooked quinoa

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

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.

• 2

  Dice the red bell pepper, zucchini, and red onion into uniform bite-sized pieces.

• 3

  Place the chicken breast and chopped vegetables onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, and dried oregano.

• 5

  Toss the vegetables to coat evenly and ensure the chicken is seasoned on both sides.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing it into thin strips or cubes.

• 8

  In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and sliced chicken.

• 9

  Drizzle with fresh lemon juice and toss everything together gently to combine.

• 10

  Serve warm or at room temperature for a clean, nutrient-dense meal.