NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Quinoa

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer, then combine with 0.5 cup of water in a small pot. Bring to a boil, then cover, reduce heat to low, and simmer for 12-15 minutes until water is absorbed.

• 2

  While quinoa cooks, season the chicken breast on both sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken breast and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 4

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

• 5

  In the same skillet, add the broccoli florets and chopped red bell pepper with a tablespoon of water. Cover with a lid for 2 minutes to steam-sauté until tender-crisp.

• 6

  Fluff the cooked quinoa with a fork and stir in the fresh lemon juice.

• 7

  Plate the lemon quinoa, top with the sliced chicken and sautéed vegetables, and serve immediately.