NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 clove garlic

1 tbsp lemon juice

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest for 5 minutes.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper, sautéing for 4 to 5 minutes until tender-crisp.

• 6

  Add the minced garlic and cook for 1 minute until fragrant, then deglaze the pan with lemon juice, scraping up any browned bits.

• 7

  Serve the rested chicken over a bed of warm cooked quinoa, top with the sautéed vegetables, and garnish with fresh chopped parsley.