NUTRITION

SERVINGS

INGREDIENTS

3.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Tahini

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

• 4

  Season the chicken breast with salt and pepper then place it on a preheated grill or grill pan over medium-high heat.

• 5

  Cook the chicken for about 6 minutes per side or until the internal temperature reaches 165°F.

• 6

  While the chicken and broccoli cook, whisk together the tahini, lemon juice, minced garlic, and the remaining olive oil in a small bowl.

• 7

  Slowly add a teaspoon of warm water to the tahini mixture until it reaches a smooth, pourable consistency.

• 8

  Slice the grilled chicken into thin strips once it has rested for a few minutes.

• 9

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

• 10

  Finish the dish by drizzling the creamy lemon tahini sauce over the entire bowl.