Healthy Low-Calorie Dinner Ideas for a Guilt-Free Meal

Ingredients

• 1 pound of boneless, skinless chicken breast, diced
• 2 cups of broccoli florets
• 1 cup of cherry tomatoes, halved
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of Italian seasoning
• Salt and pepper to taste
• 1 cup of quinoa, rinsed
• 2 cups of vegetable broth
• 1 lemon, juiced
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
2. In a large bowl, combine the diced chicken, broccoli, cherry tomatoes, olive oil, minced garlic, paprika, Italian seasoning, salt, and pepper, tossing until evenly coated.
3. Spread the chicken and vegetable mixture onto the prepared baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
4. While the chicken and vegetables are roasting, prepare the quinoa by bringing the vegetable broth to a boil in a saucepan.
5. Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and all the liquid is absorbed.
6. Once the chicken and vegetables are done, remove them from the oven and drizzle with fresh lemon juice for added flavor.
7. Serve the roasted chicken and vegetables over a bed of fluffy quinoa, garnishing with freshly chopped parsley.
8. Enjoy your healthy low-calorie dinner with family or friends!