NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup cooked quinoa

1 cup broccoli florets

0.5 cup sliced bell peppers

0.75 tbsp avocado oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together 0.25 tablespoons of avocado oil, the lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on the prepared baking sheet and brush the marinade evenly over both sides.

• 4

  Roast the chicken in the oven for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).

• 5

  While the chicken is roasting, heat the remaining 0.5 tablespoons of avocado oil in a large skillet over medium heat.

• 6

  Add the broccoli florets and sliced bell peppers to the skillet and sauté for 6 to 8 minutes until they are tender-crisp and slightly caramelized.

• 7

  Warm the pre-cooked quinoa in a small saucepan or the microwave until heated through.

• 8

  Allow the chicken to rest for 5 minutes after roasting, then slice it into strips.

• 9

  Serve the sliced chicken over the bed of quinoa alongside the sautéed vegetables.