Lemon-Herb Roasted Chicken & Quinoa

1. 1
   Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2. 2
   Place chicken breasts and broccoli florets on the pan, drizzling with olive oil, lemon juice, zest, and oregano.
3. 3
   Roast for 20-25 minutes until chicken registers 165°F internally and broccoli is tender-crisp.⏱ 25 min
4. 4
   While roasting, combine quinoa and broth in a medium pot, bringing to a boil over high heat.
5. 5
   Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.⏱ 15 min
6. 6
   Portion chicken, broccoli, and quinoa into four airtight meal-prep containers once cooled slightly.
7. 7
   Heat a large skillet over medium-high heat and brown the ground turkey until fully cooked.
8. 8
   Add chili powder, cumin, and a splash of water, stirring for 2 minutes to coat the meat evenly.⏱ 2 min
9. 9
   Stir in the black beans and cook for 3 minutes until warmed through.⏱ 3 min
10. 10
    Sauté the cauliflower rice in a separate pan with a pinch of salt for 5 minutes until soft.⏱ 5 min
11. 11
    Divide the cauliflower rice into 4 containers, top with the turkey mixture, and spoon on fresh pico de gallo.
12. 12
    Seal the containers; you can add a lime wedge for extra brightness when serving.