Lemon Herb Chicken Bowls

Protein: ~35 g per serving
Ingredients:

  • 2 boneless, skinless chicken breasts

  • 2 cups cooked quinoa

  • 4 cups baby spinach

  • 1 zucchini, 1 bell pepper, ½ red onion (cubed)

  • 2 tbsp olive oil, juice + zest of 1 lemon

  • 2 cloves garlic, minced

  • Salt, pepper, parsley

Directions:

  1. Preheat oven to 400°F. Toss zucchini, pepper & onion with 1 tbsp olive oil, salt, and pepper; roast 20 min.

  2. Season chicken with salt, pepper, garlic, lemon zest. Grill or pan-sear 5–6 min per side (165°F).

  3. Divide quinoa and spinach into bowls. Top with chicken & veggies. Drizzle with lemon juice + olive oil.