NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup bell peppers

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 tbsp lime juice

0.25 cup fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp ground cumin

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the bell peppers into thin strips.

• 2

  Toss the peppers with 0.5 tbsp of olive oil and a pinch of sea salt on a parchment-lined baking sheet. Roast for 15-20 minutes until the edges are slightly charred.

• 3

  While peppers roast, season the chicken breast evenly with garlic powder, ground cumin, sea salt, and black pepper.

• 4

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  In a small bowl, fluff the warm cooked quinoa and stir in the lime juice and freshly chopped cilantro.

• 6

  Slice the chicken into strips and serve it over the cilantro-lime quinoa, topped with the warm roasted peppers.