SafePlates

Ingredients

• 8 oz (225g) skinless chicken breast
• 1/2 cup (90g) dry quinoa
• 1 cup (240ml) water
• 1 cup (150g) broccoli florets
• 1 cup (120g) bell pepper, chopped
• 1/2 cup (75g) cherry tomatoes, halved
• 1 tbsp (15ml) olive oil
• 1/2 tsp (2g) paprika
• 1/2 tsp (2g) dried oregano
• 1/4 tsp (1g) garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the broccoli florets, chopped bell pepper, and cherry tomatoes on a baking sheet. Drizzle with 1/2 tbsp (7ml) olive oil, sprinkle with salt, pepper, and half of the dried oregano. Toss to coat evenly.
3. Bake the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly golden.
4. While the vegetables are roasting, rinse the quinoa under cold water. In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. Pat the chicken breast dry with paper towels. Rub both sides with the remaining 1/2 tbsp (7ml) olive oil, paprika, garlic powder, the rest of the oregano, salt, and pepper.
6. Heat a non-stick skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from the pan and let rest for a few minutes, then slice.
7. To serve, place the cooked quinoa on a plate, top with sliced chicken breast, and arrange the roasted vegetables on the side. Garnish with fresh parsley if desired.

Tip

For extra flavor without extra calories, squeeze fresh lemon juice over the finished dish before serving.