NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Quinoa (cooked)

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Heat 0.5 tablespoons of olive oil in a medium skillet over medium-high heat.

• 3

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

• 4

  Remove the chicken from the pan and let it rest for 3 minutes before slicing into strips.

• 5

  In the same skillet, add the remaining 0.5 tablespoons of olive oil along with the broccoli florets and chopped red bell pepper.

• 6

  Sauté the vegetables for 4 to 5 minutes until they are tender-crisp and slightly charred.

• 7

  Assemble the bowl by layering the cooked quinoa at the bottom and topping it with the sliced chicken and sautéed vegetables.

• 8

  Drizzle the entire bowl with fresh lemon juice and garnish with chopped fresh parsley before serving.