NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp extra virgin olive oil

1 tbsp dijon mustard

1 tbsp raw honey

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp ground turmeric

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced carrots on the sheet, drizzling with half of the olive oil and sprinkling with garlic and onion powder.

• 3

  Roast the vegetables for 18 minutes until the edges are golden and the carrots are tender.

• 4

  While roasting, dice the chicken breast into small cubes and season them with black pepper and anti-inflammatory turmeric.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sauté the chicken until browned and cooked through.

• 6

  Lower the heat and stir in the Dijon mustard and raw honey, tossing the chicken until every bite is coated in a sticky, sweet glaze.

• 7

  Arrange the fluffy cooked quinoa in a bowl, topping it with the glazed chicken and the warm roasted vegetables.