Name: Grilled Chicken Breast with Roasted Veggies and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Sliced Zucchini; 1/2 cup Sliced Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Non-fat Greek Yogurt

Nutrition

Per serving

373 calories

Protein: 34g; 36% of calories
Carbs: 28g; 30% of calories
Fat: 14g; 35% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.
Toss the sliced zucchini and red bell peppers with one teaspoon of olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
Season the chicken breast with lemon juice, dried oregano, and garlic powder.
Brush the grill with the remaining teaspoon of olive oil and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, warm the pre-cooked quinoa in a small saucepan or microwave.
In a small bowl, whisk the Greek yogurt with a squeeze of lemon and a pinch of salt to create a light sauce.
Slice the chicken and serve it over the quinoa and roasted vegetables, finishing with a dollop of the yogurt sauce.

Nutrition

Ingredients

Instructions

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