NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

0.5 cup sweet potato

1 cup broccoli florets

2 tbsp non-fat Greek yogurt

1 tbsp feta cheese

0.25 tbsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potato with 0.25 tbsp of olive oil, a pinch of sea salt, and black pepper, then roast for 20 minutes until tender and caramelized.

• 3

  While the potatoes roast, season the chicken breast evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Steam the broccoli florets for 4-5 minutes until they are vibrant green and tender-crisp.

• 6

  In a small bowl, mash the feta cheese into the Greek yogurt and stir in the lemon juice until the sauce is creamy and well combined.

• 7

  Layer the warm cooked quinoa into a bowl and top with the sliced chicken breast, roasted sweet potatoes, and steamed broccoli.

• 8

  Finish the dish by dolloping the tangy yogurt-feta sauce over the center before serving.