NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

0.5 cup julienne bell peppers

0.5 cup julienne butternut squash

0.5 cup julienne carrots

1 cup fresh spinach

2 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh lemon juice

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy.

• 2

  Preheat your oven to 400°F (200°C). Toss the julienne peppers, butternut squash, and carrots with 1 teaspoon of olive oil and half of the salt, pepper, and garlic powder.

• 3

  Spread the vegetables on a baking sheet and roast for 15-20 minutes until the edges are golden and caramelized.

• 4

  While vegetables roast, season the chicken breast with the remaining salt, pepper, and garlic powder. Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.

• 5

  Sear the chicken for 6-7 minutes per side until cooked through and golden brown. Remove from the skillet and let it rest for 3 minutes before slicing into strips.

• 6

  In the same skillet used for the chicken, add the fresh spinach and a splash of water. Sauté for 1 minute until just wilted.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, then top with the roasted vegetables, wilted spinach, and sliced chicken.

• 8

  Drizzle the entire bowl with fresh lemon juice before serving.