NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry quinoa

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Dried oregano

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.

• 2

  In a small saucepan, combine the quinoa and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

• 3

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

• 4

  Heat the extra virgin olive oil in a medium skillet over medium heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken is cooking, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.

• 6

  Remove the quinoa from the heat and stir in the fresh lemon zest to infuse the grains with citrus aroma.

• 7

  Slice the cooked chicken breast into thin strips.

• 8

  Assemble the bowl by placing the lemon-zested quinoa at the base, topping it with the steamed broccoli and sliced chicken, and finishing the dish with a drizzle of fresh lemon juice.