Name: Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Red Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1 cup Broccoli florets; 0.5 cup sliced Red Bell Pepper; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

Nutrition

Per serving

410 calories

Protein: 46g; 44% of calories
Carbs: 32g; 30% of calories
Fat: 12g; 26% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Chop the broccoli into bite-sized florets and slice the red bell pepper into thin strips.
Toss the vegetables with olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the vegetables for 15 to 20 minutes until the edges are slightly charred and tender.
While the vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions or use pre-cooked quinoa for a quicker assembly.
Slice the grilled chicken into thin strips and arrange in a bowl with the quinoa and roasted vegetables.
Drizzle with fresh lemon juice and sprinkle with red pepper flakes for a hit of smoky heat.

Nutrition

Ingredients

Instructions

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