Name: Chicken and Ancient Grain Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.25 cup quinoa; 1 cup broccoli florets; 0.5 tsp olive oil; 0.5 tbsp tahini; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried oregano; 1 tbsp water

Instructions

Prep 10 min · Cook 20 min

Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 0.5 cup of water and a pinch of sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grain is fluffy.
While the quinoa cooks, season the chicken breast on both sides with the remaining sea salt, black pepper, garlic powder, and dried oregano.
Heat the olive oil in a non-stick skillet over medium heat. Add the chicken breast and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let it rest for 5 minutes before slicing.
In the same skillet (or a steamer basket), lightly cook the broccoli florets with a splash of water for 3-4 minutes until they are vibrant green and tender-crisp.
Prepare the dressing by whisking together the tahini, lemon juice, and 1 tablespoon of water in a small bowl until smooth and pourable.
Assemble the bowl by placing the cooked quinoa at the base, topping it with the sliced chicken and steamed broccoli, and drizzling the lemon-tahini dressing over everything.

Nutrition

Ingredients

Instructions

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