Seared Chili-Lime Chicken with Roasted Zucchini and Quinoa

Ingredients

• 4 6 oz each boneless, skinless chicken breasts, trimmed of excess fat
• 3 medium zucchini, cut into 1-inch chunks
• 1 1/2 cups quinoa, dry, rinsed
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tbsp lime zest
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   2. In a small bowl, combine the chili powder, cumin, garlic powder, lime zest, salt, and pepper. Rub the seasoning mixture all over the chicken breasts.