NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Quinoa

1.5 cups Broccoli florets

2 tbsp Extra Virgin Olive Oil

1.5 tbsp Pumpkin Seeds

1/2 Lemon, juiced

1 clove Garlic, minced

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

• 1

  In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

• 2

  Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes.

• 3

  Preheat your grill or grill pan over medium-high heat and preheat the oven to 400°F.

• 4

  Toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

• 5

  Roast the broccoli in the oven for 15-20 minutes until the edges are slightly charred and tender.

• 6

  While the broccoli roasts, place the marinated chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In a small dry skillet over medium heat, toast the pumpkin seeds for 2-3 minutes until they are fragrant and lightly golden.

• 8

  Slice the grilled chicken into strips.

• 9

  Assemble the bowl by placing the cooked quinoa at the base, topped with the roasted broccoli and grilled chicken.

• 10

  Garnish with the toasted pumpkin seeds and an extra squeeze of lemon if desired.