NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Chicken Breast

1/4 cup Dry Quinoa

2 cups Broccoli Florets

1 tablespoon Avocado Oil

1/2 Lemon, juiced

1/2 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the avocado oil, garlic powder, 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, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or vegetable broth.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and the quinoa is fluffy.

• 6

  Season the chicken breast with lemon juice, salt, and pepper.

• 7

  Heat the remaining avocado oil in a grill pan or skillet over medium-high heat.

• 8

  Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 9

  Let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Assemble the bowl by placing the fluffy quinoa at the base, topped with the roasted broccoli and grilled chicken.