NUTRITION

SERVINGS

INGREDIENTS

8 ounces Chicken Breast

1/3 cup dry Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small saucepan with 2/3 cup of water.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 6

  Season the chicken breast with the remaining olive oil, garlic powder, and dried oregano.

• 7

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Assemble the bowl by placing the fluffy quinoa at the base, topped with the grilled chicken and charred broccoli.