NUTRITION

SERVINGS

INGREDIENTS

5 oz roasted garlic chicken meatballs

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup cherry tomatoes

1 tbsp basil pesto

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Pan-sear the roasted garlic chicken meatballs in a skillet over medium heat until warmed through and slightly crisp on the outside.

• 2

  Steam the broccoli florets in a steamer basket for 4 to 5 minutes until tender-crisp and bright green.

• 3

  Slice the cherry tomatoes in half and toss them in a small bowl with the extra virgin olive oil, sea salt, and black pepper.

• 4

  Place the cooked quinoa in a serving bowl as the base.

• 5

  Arrange the heated meatballs, steamed broccoli, and seasoned cherry tomatoes over the quinoa.

• 6

  Drizzle the basil pesto and fresh lemon juice over the entire bowl before serving.