NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup dry white quinoa

0.5 cup water

1 cup zucchini

0.5 cup carrots

1 tsp avocado oil

1 clove garlic

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitterness.

• 2

  Place the rinsed quinoa and water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.

• 3

  While quinoa cooks, dice the chicken breast into 1-inch cubes and season with a pinch of sea salt and black pepper.

• 4

  Dice the zucchini into half-moons and finely shred or julienne the carrots.

• 5

  Heat the avocado oil in a large skillet over medium-high heat; add the chicken and cook for 5-7 minutes until golden brown and cooked through.

• 6

  Add the minced garlic, zucchini, and carrots to the skillet with the chicken and sauté for 3-4 minutes until the vegetables are tender-crisp.

• 7

  Fluff the cooked quinoa with a fork and add it to the skillet, tossing everything together.

• 8

  Remove from heat and stir in the fresh lemon juice, remaining sea salt, black pepper, and chopped fresh parsley before serving.