NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 cup raw kale

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.

• 3

  Place the chicken breast, broccoli florets, and chopped red bell pepper on the sheet pan.

• 4

  Drizzle half of the olive oil over the vegetables and toss to coat.

• 5

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 6

  While the chicken roasts, place the raw kale in a large mixing bowl with the remaining olive oil and lemon juice.

• 7

  Massage the kale with your hands for 2 minutes until it becomes dark green and soft.

• 8

  Whisk the Dijon mustard into the kale mixture until well combined.

• 9

  Once cooked, slice the chicken into bite-sized strips.

• 10

  Assemble the bowl by layering the cooked quinoa, massaged kale, roasted vegetables, and sliced chicken.