NUTRITION

SERVINGS

INGREDIENTS

10.5 oz Chicken Breast

1/3 cup Dry Quinoa

1.5 cups Broccoli florets

1/2 cup Non-fat Greek Yogurt

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1 tbsp Fresh Dill, chopped

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with 0.5 tablespoons of olive oil, salt, and pepper, then roast for 15-20 minutes until tender and charred.

• 3

  Combine the dry quinoa with 2/3 cup of water in a small saucepan, bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 4

  Marinate the chicken breast with 0.5 tablespoons of olive oil, minced garlic, half the lemon juice, and a pinch of salt and pepper.

• 5

  Grill the chicken over medium-high heat for 6-8 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the Greek yogurt, chopped dill, remaining lemon juice, and the final 0.5 tablespoons of olive oil.

• 7

  Slice the grilled chicken into strips and fluff the quinoa with a fork.

• 8

  Assemble the bowl by layering the quinoa, roasted broccoli, and chicken, then finish with a generous dollop of the creamy herb sauce.