NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the broccoli florets and chopped red bell pepper on the sheet, tossing them with 1 teaspoon of olive oil and half of the sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until the broccoli edges are crispy and the peppers are tender.

• 4

  While the vegetables roast, season the chicken breast evenly on both sides with the garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium-high heat.

• 6

  Add the chicken to the pan and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 3 minutes before slicing it into thin strips to keep the juices locked in.

• 8

  Assemble the bowl by placing the warm cooked quinoa at the base, then topping with the roasted vegetables and sliced chicken.

• 9

  In a small bowl, whisk together the lemon juice and chopped fresh parsley, then drizzle the mixture over the entire bowl before serving.