NUTRITION

SERVINGS

INGREDIENTS

3.5 ounces boneless skinless chicken breast

1/4 cup dry quinoa

1.5 cups broccoli florets

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until the edges are charred.

• 3

  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.

• 4

  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.

• 5

  Season the chicken breast with garlic powder, smoked paprika, salt, and pepper.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

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

• 8

  Assemble the bowl by placing the quinoa at the bottom, topping it with the roasted broccoli and sliced chicken.

• 9

  Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.