NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

3 tbsp dry white quinoa

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 6 tablespoons of water in a small pot; bring to a boil, then simmer covered for 12-15 minutes until fluffy.

• 2

  While quinoa cooks, season the chicken breast on both sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  Remove the chicken to rest, then add the broccoli florets and sliced red bell peppers to the same skillet, sautéing for 5 minutes until tender-crisp.

• 6

  Stir the fresh lemon juice into the cooked quinoa and fluff with a fork.

• 7

  Slice the chicken and serve over the lemon quinoa with the roasted vegetables on the side.