NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with the sea salt, black pepper, garlic powder, and dried oregano.

• 2

  Heat 0.5 tablespoon of olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized strips.

• 5

  In the same skillet, add the remaining 0.5 tablespoon of olive oil along with the broccoli florets and chopped red bell pepper.

• 6

  Sauté the vegetables for 5-6 minutes until they are tender-crisp and slightly charred.

• 7

  Assemble the bowls by placing 0.5 cup of cooked quinoa in the base, then top with the sliced chicken and sautéed vegetables.

• 8

  Finish each bowl with a fresh drizzle of lemon juice for brightness before sealing for your meal prep.