NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

0.5 cup Low-sodium chicken broth

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Red onion

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Fresh parsley

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, diced red bell pepper, and red onion with 1 teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 18 to 20 minutes until they are tender and show slight caramelized charring on the edges.

• 4

  While vegetables roast, rinse the quinoa in a fine-mesh strainer and combine it with the chicken broth in a small saucepan.

• 5

  Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is fully absorbed.

• 6

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

• 7

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 9

  Fluff the cooked quinoa with a fork and gently fold in the roasted vegetables, fresh parsley, and lemon juice.

• 10

  Plate the vegetable quinoa pilaf and top with the sliced chicken breast to serve immediately.