NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken breast

0.5 cup Cooked quinoa

0.5 medium Sweet potato

1 cup Brussels sprouts

1 tbsp Extra virgin olive oil

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

  Dice the sweet potato into small 1/2-inch cubes and halve the Brussels sprouts for quick cooking.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the sweet potatoes and sprouts to the pan, seasoning with half the salt and pepper.

• 4

  Sauté the vegetables for 8-10 minutes, stirring occasionally, until they are tender and caramelized.

• 5

  While the vegetables cook, cut the chicken into bite-sized pieces and season with garlic powder, smoked paprika, and the remaining salt and pepper.

• 6

  Push the vegetables to the edge of the skillet and add the chicken to the center, cooking for 6-8 minutes until golden and opaque.

• 7

  Whisk the tahini, lemon juice, and water together in a small ramekin until smooth and creamy.

• 8

  Portion the cooked quinoa into a travel container, top with the chicken and vegetable mixture, and drizzle with the tahini sauce.