8 oz Chicken Breast (boneless, skinless, sliced)

1 Zucchini (large, cut into big chunks)

8 Cremini Mushrooms (halved)

½ Lemon (medium, juiced)

1 ½ tsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

¼ Quinoa (dry, rinsed)

1 Avocado (medium, cubed)

2 tbsps Cilantro (chopped)

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1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Add the chicken, zucchini, and mushrooms to the baking sheet. Drizzle with lemon juice and oil, and season with salt and pepper. Cook in the oven for 15 to 20 minutes or until cooked through.
3. Meanwhile, cook the quinoa according to the package directions.
4. Divide the quinoa, chicken, veggies, and avocado evenly between plates. Top with cilantro and enjoy!
   

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately half a cup of quinoa, half a cup of chicken, and one cup of vegetables.

More Flavor: Season the chicken and veggies with your favorite herbs and spices, such as garlic powder, onion powder, and/or Italian seasoning.

Additional Toppings: Top with sesame seeds.

Amount per serving: 

Calories 440

Fat 23g

Saturated 4g

Carbs 28g

Fiber 10g

Sugar 5g

Protein 34g

Cholesterol 82mg

Sodium 71mg

Potassium 1487mg

Vitamin A 448IU

Vitamin C 34mg

Calcium 47mg

Iron 3mg

Folate 169μg

Vitamin B12 0.3μg

Zinc 3mg

Selenium 35μg

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