NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 cup Cooked quinoa

1 tbsp Avocado oil

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Tamari

0.25 cup Chicken broth

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame oil

PREPARATION

• 1

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

• 2

  Heat avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 3

  Place the chicken in the pan and sear for 6 to 7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes.

• 5

  In the same skillet, add the minced garlic, ginger, broccoli florets, and sliced bell peppers, sautéing for 5 minutes until tender-crisp.

• 6

  Pour in the chicken broth and tamari to deglaze the pan, stirring to incorporate the flavorful browned bits.

• 7

  Fold in the cooked quinoa and sesame oil, stirring for 2 minutes until the grains are warmed through and coated in the savory sauce.

• 8

  Slice the rested chicken into strips and serve immediately over the quinoa and vegetable medley.