NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry quinoa

0.5 cup red bell pepper

0.5 cup zucchini

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Rinse the dry quinoa under cold water and place it in a small saucepan with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 3

  While the quinoa cooks, dice the chicken breast, red bell pepper, and zucchini into bite-sized pieces.

• 4

  Place the chicken and vegetables on the prepared baking sheet. Drizzle with olive oil and season with sea salt, black pepper, and garlic powder. Toss to coat evenly.

• 5

  Roast in the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 6

  In a large mixing bowl, fluff the cooked quinoa with a fork. Add the roasted chicken, vegetables, lemon juice, lemon zest, and fresh parsley.

• 7

  Toss everything together until well combined and serve warm.