NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium red bell pepper

0.5 cup zucchini

0.25 cup dry white quinoa

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 3

  Slice the chicken breast into even strips and chop the bell pepper and zucchini into bite-sized pieces.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, sea salt, and black pepper.

• 5

  Add the chicken, broccoli, bell pepper, and zucchini to the bowl and toss until every piece is well-coated in the herb marinade.

• 6

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.

• 7

  Roast for 20 minutes until the chicken is cooked through and the vegetables are tender and lightly golden.

• 8

  Fluff the quinoa with a fork and serve the roasted lemon-herb chicken and vegetables over the top.