Name: Chicken breast and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, patted dry; 2/3 cup quinoa; 1 cup water; 1 medium zucchini, sliced into half-moons; 1 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 3 1/2 tbsp fresh basil, chopped

Nutrition

Per serving

868 calories

Protein: 77g; 35% of calories
Carbs: 82g; 38% of calories
Fat: 26g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Rub the chicken breast and zucchini slices with the olive oil, half the salt, and the black pepper.
Place the chicken and zucchini on a half-sheet pan. Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and is opaque in the center.
While the chicken roasts, combine the quinoa, water, and remaining salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
Remove the quinoa from the heat and let it stand covered for 5 minutes. Fluff with a fork and stir in the lemon juice, parsley, and basil. Slice the chicken and serve over the warm quinoa with the zucchini.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes