NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are charred and the stems are tender.

• 4

  While the broccoli roasts, cook the quinoa in a small saucepan with water or low-sodium broth according to the package instructions.

• 5

  Season the chicken breast with garlic powder, sea salt, black pepper, and the remaining olive oil.

• 6

  Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked and juices run clear.

• 7

  Squeeze fresh lemon juice over the grilled chicken and let it rest for a few minutes before slicing.

• 8

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