Ingredients

• 1 1/2 lbs boneless skinless chicken breast
• 1 1/2 cups quinoa, uncooked
• 3 cups broccoli florets
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt to taste
• Black pepper to taste

Instructions

1. 1.Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2.Toss broccoli, carrots, and bell pepper with 1 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes until tender and lightly browned.
3. 3.Rinse quinoa under cold water. Cook in a pot with 3 cups water. Bring to a boil, reduce heat, and simmer for 15 minutes until fluffy. Set aside.
4. 4.In a skillet, heat 1 tbsp olive oil over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
5. 5.Season chicken breast with oregano, thyme, lemon juice, lemon zest, salt, and pepper. Add chicken to the skillet and cook 6–7 minutes per side until golden and cooked through.
6. 6.Divide quinoa, roasted vegetables, and sliced chicken into 4 meal prep containers. Store in the fridge for up to 4 days.

Nutrition Information

Why this recipe