NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

2 cups Broccoli florets

1 tbsp Tahini

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While broccoli roasts, season the chicken breast with salt, pepper, and minced garlic.

• 5

  Heat a grill or grill pan over medium-high heat and lightly coat with the remaining teaspoon of olive oil.

• 6

  Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 7

  In a small bowl, whisk together the tahini, lemon juice, and 1-2 tablespoons of warm water until a smooth, pourable consistency is reached.

• 8

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

• 9

  Drizzle the lemon tahini sauce over the top and serve immediately.