NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Dried Oregano

1/4 tsp Garlic Powder

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, half of the olive oil, dried oregano, and garlic powder.

• 2

  Place the chicken breast in a shallow dish and coat thoroughly with the marinade, letting it sit for at least 10 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly grease with a touch of oil if needed.

• 4

  Grill the chicken for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.

• 5

  While the chicken is grilling, place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.

• 7

  Slice the grilled chicken into strips.

• 8

  Assemble the bowl by placing the quinoa at the base, topped with the sliced chicken and steamed broccoli.

• 9

  Drizzle the remaining olive oil over the entire dish and finish with a pinch of sea salt and cracked black pepper.