NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup raw Broccoli

1/2 medium Red Bell Pepper

1 medium Carrot

1 tsp Olive Oil

2 tbsp Mixed Fresh Herbs

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

• 1

  In a bowl, combine the olive oil, lemon juice, mixed herbs, salt, and pepper to create the marinade.

• 2

  Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it, ensuring it is well coated. Marinate for at least 30 minutes in the refrigerator.

• 3

  While marinating, cook the quinoa according to package instructions.

• 4

  Chop the broccoli into small florets, slice the red bell pepper, and peel and julienne the carrot.

• 5

  Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.

• 6

  In a separate pan or using steamed method, lightly sauté or steam the vegetables until tender but still crisp.

• 7

  Slice the grilled chicken and assemble the bowl by layering the cooked quinoa, fresh vegetables, and chicken slices.

• 8

  Drizzle any remaining marinade over the bowl if desired, and season with additional salt and pepper to taste before serving.