NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the broccoli florets with 1/2 teaspoon of olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the broccoli for 18-20 minutes until the edges are slightly charred and the stems are tender.

• 4

  Season the chicken breast with garlic powder, dried oregano, and a pinch of salt while the broccoli roasts.

• 5

  Heat the remaining teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.

• 6

  Grill the chicken for 6-8 minutes per side, ensuring the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips.

• 8

  Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the sliced chicken and roasted broccoli.

• 9

  Drizzle the entire bowl with fresh lemon juice and an extra crack of black pepper before serving.