NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 tbsp Panko Breadcrumbs

1 Egg White

1/2 cup Broccoli

1 medium Carrot

1/2 cup Red Bell Pepper

1/4 cup Cooked Quinoa

1 tsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Pound the chicken breast to an even thickness. In a small bowl, whisk the egg white. Dip the chicken in the egg white, then coat it evenly with panko breadcrumbs seasoned with a pinch of salt and pepper.

• 3

  Place the chicken on a baking sheet lined with parchment paper and bake for about 18-20 minutes until the internal temperature reaches 165°F, turning halfway for even crisping.

• 4

  While the chicken bakes, chop the broccoli, carrot, and red bell pepper into bite-sized pieces. Toss them with olive oil, salt, and pepper, and roast on a separate baking sheet in the oven for 15 minutes.

• 5

  Prepare the lemon-tahini dressing by mixing the tahini and lemon juice together. Add a small splash of water if needed to achieve a drizzleable consistency. Adjust seasoning with salt and pepper.

• 6

  Warm the cooked quinoa if necessary. To assemble the bowl, layer the quinoa as a base, add the roasted vegetables, and slice the baked chicken into strips. Drizzle the lemon-tahini dressing over the bowl.

• 7

  Serve immediately and enjoy your balanced, nutrient-packed meal.