NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.25 cup Dry quinoa

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

1 tsp Dijon mustard

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  1. Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until fluffy.

• 2

  2. Season the chicken breast with half of the sea salt and black pepper.

• 3

  3. Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  4. While chicken cooks, steam the broccoli florets and sliced bell peppers until they are tender-crisp and vibrant in color.

• 5

  5. In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, dried oregano, and the remaining salt and pepper.

• 6

  6. Slice the cooked chicken into thin strips.

• 7

  7. Assemble the bowl by placing the cooked quinoa at the base, topping with the steamed vegetables and sliced chicken.

• 8

  8. Drizzle the homemade oil and vinegar dressing over the entire bowl just before serving.