NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Chicken Tenders

1 cup Cooked Quinoa

2 cups Broccoli Florets

1 Large Egg

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast until the edges are crispy and charred.

• 3

  While the broccoli roasts, season the chicken tenders with garlic powder, salt, pepper, and a squeeze of lemon juice.

• 4

  Grill the chicken tenders over medium-high heat for about 3-4 minutes per side until fully cooked and golden.

• 5

  Bring a small pot of water to a boil, carefully lower in the egg, and cook for exactly 6 and a half minutes for a jammy yolk.

• 6

  Transfer the egg to an ice bath immediately, then peel and slice it in half.

• 7

  Fluff the cooked quinoa and divide it into a bowl, topping it with the grilled chicken, roasted broccoli, and the soft-boiled egg.

• 8

  Drizzle the remaining olive oil and a final squeeze of fresh lemon over the top before serving.