NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1 tbsp olive oil

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 cup water

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them on one side of the prepared sheet pan.

• 3

  Add the chopped zucchini, red bell pepper, and sliced red onion to the other side of the pan.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat every piece.

• 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

  While the pan is roasting, rinse the quinoa under cold water and place it in a small pot with the water; bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed.

• 7

  Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl.

• 8

  Add the roasted chicken, vegetables, lemon juice, lemon zest, and fresh parsley to the bowl with the quinoa.

• 9

  Gently fold all the ingredients together until well combined and serve warm.