NUTRITION

SERVINGS

INGREDIENTS

3.2 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tablespoons Olive Oil

0.5 cup diced Red Bell Pepper

1 tablespoon Feta Cheese

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with a half tablespoon of olive oil and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.

• 3

  Season the chicken breast with salt and pepper, then grill over medium-high heat for 6 minutes per side or until the internal temperature reaches 165°F.

• 4

  While the chicken rests, whisk together the remaining tablespoon of olive oil, lemon juice, and minced garlic in a small bowl to create the dressing.

• 5

  In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and diced red bell pepper.

• 6

  Slice the grilled chicken into bite-sized strips and add it to the salad mixture.

• 7

  Drizzle the lemon-herb dressing over the salad, toss well to combine, and finish with a sprinkle of crumbly feta.