NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup red bell pepper

1 cup chopped kale

0.25 whole avocado

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 4

  Add the broccoli florets and sliced red bell peppers to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Toss in the chopped kale and cook for an additional 1 to 2 minutes until just wilted and bright green.

• 6

  Place the warm cooked quinoa into the base of a serving bowl and layer the chicken and vegetable mixture on top.

• 7

  Garnish the bowl with fresh avocado slices and a bright drizzle of lemon juice before serving.