NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Tahini

0.5 Lemon, juiced

1 clove Garlic, minced

Sea salt and black pepper to taste

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, sea salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, season the chicken breast with salt, pepper, and minced garlic.

• 5

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the tahini, lemon juice, and a splash of warm water to create a smooth, pourable dressing.

• 7

  Slice the grilled chicken into strips.

• 8

  Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and grilled chicken.

• 9

  Drizzle the lemon-tahini dressing over the top and serve immediately.