NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Mince the garlic and finely chop the fresh parsley.

• 2

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat half of the extra virgin olive oil in a skillet over medium-high heat.

• 4

  Place the chicken in the skillet and cook for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest for 5 minutes before slicing.

• 6

  In the same skillet, add the remaining oil, broccoli florets, and cherry tomatoes, sautéing for 4-5 minutes until the vegetables are tender-crisp and tomatoes begin to blister.

• 7

  In a medium bowl, combine the cooked quinoa with fresh lemon juice, minced garlic, and chopped parsley, fluffing with a fork to incorporate.

• 8

  Assemble the bowl by layering the lemon-herb quinoa at the base, topped with the sliced chicken and sautéed vegetables.