NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1.5 cups broccoli florets

0.5 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

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

• 2

  Spread the broccoli florets on the baking sheet and drizzle with half of the olive oil, half the sea salt, and half the black pepper.

• 3

  Season the chicken breast with the remaining salt and pepper, then place it on the baking sheet next to the broccoli.

• 4

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and slightly charred.

• 5

  While the chicken and broccoli roast, rinse the quinoa under cold water using a fine-mesh sieve.

• 6

  Combine the rinsed quinoa and water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 7

  In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create a bright dressing.

• 8

  Once cooked, slice the chicken into strips and fluff the quinoa with a fork.

• 9

  Assemble the bowl by placing the fluffy quinoa at the base, topping with roasted broccoli and sliced chicken, and drizzling the lemon-garlic dressing over the top.