Seared Ginger-Lime Chicken with Roasted Veggie Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 3 tbsp lime juice
• 2 tsp grated fresh ginger
• 2 garlic cloves, minced
• 2 tbsp low-sodium soy sauce
• 2 cups quinoa, cooked according to package
• 2 cups broccoli florets
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 2 tbsp olive oil
• salt and black pepper, to taste

Instructions

1. 1

   In a shallow dish, combine the lime juice, ginger, garlic, and soy sauce. Add the chicken breasts and turn to coat. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   Preheat the oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tablespoon of olive oil on a large baking sheet. Season with salt and pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.