NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15 to 20 minutes until the edges are slightly charred.

• 3

  Rinse the quinoa under cold water and place in a small pot with 1/2 cup of water or vegetable broth.

• 4

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

• 5

  Whisk the remaining olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.

• 6

  Brush the chicken breast with half of the lemon-garlic mixture and grill over medium-high heat for 6 to 7 minutes per side until fully cooked.

• 7

  Let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Assemble the bowl by placing the quinoa at the base and topping it with the roasted broccoli and sliced grilled chicken.

• 9

  Drizzle the remaining lemon-garlic oil over the entire bowl before serving.