Lemon-Herb Chicken Bowl with Quinoa, Roasted Vegetables and Berry Chia

High Lean Protein + High Fiber/Antioxidants + Low Saturated Fat

Serves 4

Serving Size: ~6 oz of chicken, ½ cup quinoa, 2 cups of roasted vegetables, ½ cup of berry chia, and optional cottage cheese topping

Prep: 15-20 minutes; Cook: 30-35 minutes; Assembly 5 minutes

Ingredients:

· 24 oz (1.5 lb) of skinless chicken breast

· 2 cup of green beans

· 2 medium zucchini/ squash (3 cups)

· 2 red bell pepper, sliced (3 cups)

· 2 cup of quinoa

· 2 cups of blueberries/raspberries

· 4 tsp chia seeds

· 2 Tbsp of cottage cheese

· 1-2 tsp olive oil or olive oil spray

Marinade:

· 3 Tbsp lemon juice

· 1 tsp garlic powder

· 2 tsp oregano

· 1 ½ tsp dried thyme

· ½ tsp black pepper

· ¾ teaspoon salt

Garnish:

· 1 Tbsp chopped dill

Instructions:

1. In a large bowl, whisk lemon juice, oregano, thyme, garlic powder, onion powder, salt, and pepper.

2. Coat chicken evenly. Marinate 20-60 minutes (or overnight).

3. Rinse quinoa thoroughly and combine with new water in a sauce pan.

4. Bring to a bowl and reduce to a simmer for 15 minutes.

5. Remove from the heat and fluff after 5 minutes.

6. Preheat oven to 425 °F.

7. Toss vegetables with olive oil, garlic powder, paprika, salt and pepper on two separate baking trays.

8. Roast for 20-25 minutes, stirring halfway.

9. Grill, bake, or air fry the chicken at 400 °F for 18-22 minutes, until internal temperature reaches 165 °F.

10. Allow to rest for 5 minutes, then slice.

11. In a separate bowl, combine berries with chia seeds and lemon juice. Let sit for 10 minutes to thicken.

12. Plate meal per serving size recommendations

13. Add cottage cheese as a additional garnish, if desired