NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chicken breast

0.75 cup cooked quinoa

1 cup broccoli florets

0.5 tbsp olive oil

0.25 whole avocado

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a small skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes without moving it to ensure a golden-brown crust develops.

• 4

  Flip the chicken and cook for another 4 to 5 minutes until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices inside.

• 6

  In the same skillet, add the broccoli florets and a tablespoon of water; cover with a lid and steam for 3 minutes until tender-crisp.

• 7

  Slice the rested chicken into thin strips against the grain.

• 8

  Assemble the bowl by placing the warm quinoa at the base, then topping with the steamed broccoli and sliced chicken.

• 9

  Finish the bowl by adding the avocado slices and drizzling with coconut aminos and fresh lemon juice.