NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

0.25 cup Chickpeas

0.25 cup Cooked quinoa

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.75 tbsp Extra virgin olive oil

0.5 oz Feta cheese

5 whole Kalamata olives

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast, zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Place the chicken and chopped vegetables onto the prepared sheet pan.

• 4

  Drizzle the olive oil over the mixture and sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together with your hands or tongs until well coated, then spread into a single layer.

• 6

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

• 7

  Remove the pan from the oven and stir in the chickpeas and cooked quinoa, allowing them to warm through from the residual heat.

• 8

  Transfer the mixture to a serving bowl and garnish with crumbled feta cheese, kalamata olives, and a fresh squeeze of lemon juice.