Name: Crispy Chicken Breast with Roasted Vegetables and Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.0 cup Broccoli Florets; 0.5 cup Sliced Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1.0 tablespoon Almond Flour; 0.5 teaspoon Dried Oregano; 1.0 tablespoon Fresh Parsley

Nutrition

Per serving

378 calories

Protein: 32g; 33% of calories
Carbs: 31g; 32% of calories
Fat: 15g; 35% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 18-20 minutes until they are tender and slightly charred.
Season the chicken breast with salt and pepper then dredge it in a mixture of almond flour and dried oregano to create a light crust.
Heat the remaining olive oil in a non-stick skillet over medium heat.
Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.
In a small bowl, fluff the warm cooked quinoa with fresh chopped parsley and a squeeze of lemon juice.
Serve the crispy chicken breast over the herb-flecked quinoa with the roasted vegetables on the side.

Nutrition

Ingredients

Instructions

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