NUTRITION

SERVINGS

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Roasted Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

1/2 Lemon, juiced

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a squeeze of lemon juice.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

• 6

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

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

• 8

  Prepare the quinoa according to package instructions if not already cooked.

• 9

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

• 10

  Drizzle the remaining teaspoon of olive oil and any extra lemon juice over the top before serving.