NUTRITION

SERVINGS

INGREDIENTS

3 ounces Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

1/2 medium Avocado

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Tahini

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet and roast for 20 minutes.

• 3

  Season the chicken breast with sea salt, black pepper, and garlic powder, then grill over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken and broccoli are cooking, ensure your quinoa is prepared according to package instructions using water or a low-sodium vegetable broth.

• 5

  In a small bowl, whisk together the tahini, lemon juice, and the remaining olive oil to create a smooth dressing, adding a teaspoon of warm water if needed to reach your desired consistency.

• 6

  Slice the grilled chicken into strips and pit and slice the avocado.

• 7

  Assemble the bowl by placing the quinoa at the bottom, then topping it with the roasted broccoli, sliced chicken, and avocado.

• 8

  Drizzle the lemon-tahini dressing over the top and garnish with fresh herbs if desired.