NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Quinoa

1 cup Brussels sprouts

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then simmer covered for 15 minutes.

• 2

  Trim and halve the Brussels sprouts, then toss them with a small drizzle of the olive oil and a pinch of salt.

• 3

  Roast the Brussels sprouts in an air fryer or oven at 400°F for 12-15 minutes until the outer leaves are crispy and charred.

• 4

  Season the chicken breast with oregano, salt, and pepper, then sear in a skillet over medium-high heat with the remaining olive oil for 6-7 minutes per side.

• 5

  In a small bowl, whisk together the lemon juice, lemon zest, and minced garlic to create a bright dressing.

• 6

  Slice the rested chicken and arrange it over the cooked quinoa and roasted sprouts, finishing with a generous drizzle of the lemon-garlic dressing.