NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.5 cup sliced zucchini

0.5 tbsp extra virgin olive oil

1 tbsp tamari

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced bell peppers, and zucchini on the baking sheet, then toss with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and show light golden-brown charred edges.

• 4

  While vegetables roast, season the chicken breast evenly with garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and let it rest for 3 minutes before slicing it into thin strips.

• 7

  In a small bowl, whisk together the tamari and fresh lemon juice to create a light dressing.

• 8

  Assemble the bowl by layering the warm cooked brown rice at the bottom, followed by the roasted vegetables and sliced chicken.

• 9

  Drizzle the tamari-lemon sauce over the entire bowl and serve immediately.