NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 cup Water

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with the water in a small pot; bring to a boil, then simmer covered for 15 minutes until fluffy.

• 2

  Season the chicken breast on both sides with the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through and golden brown.

• 4

  While chicken cooks, steam the broccoli florets and red bell pepper in a steamer basket for 5 minutes until they are tender-crisp.

• 5

  Slice the cooked chicken into strips and whisk the fresh lemon juice into the skillet to pick up any browned bits from the pan.

• 6

  Assemble the bowl by layering the fluffy quinoa, steamed vegetables, and chicken, then finish with a drizzle of the lemon pan sauce.