NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.25 cup cucumber

2 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and vibrant green.

• 4

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and finely chopped fresh parsley to create the creamy dressing.

• 5

  Slice the cooked chicken into strips and dice the fresh cucumber into small cubes.

• 6

  Assemble the bowl by layering the cooked quinoa at the bottom, then topping with the chicken, steamed broccoli, and cucumber.

• 7

  Finish by drizzling the creamy lemon-herb yogurt sauce over the entire bowl and serve immediately.