Name: Grilled chicken and broccoli bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3.5 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa, rinsed; 1/2 cup water; 5 oz broccoli florets, cut into bite-size pieces; 3/4 tsp extra virgin olive oil; 3/4 tsp dried basil; 3/4 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

347 calories

Protein: 33g; 36% of calories
Carbs: 39g; 43% of calories
Fat: 8g; 20% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the quinoa cooks, rub the chicken breast on both sides with the dried basil, thyme, half the salt, and half the black pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
While the chicken cooks, place the broccoli in a microwave-safe bowl with a splash of water, cover, and microwave for 4 minutes until tender. Alternatively, steam in a basket over a pot of boiling water for 5 minutes. Season with the rest of the salt and pepper.
Slice the chicken into strips. Fluff the quinoa with a fork and place in a bowl. Arrange the chicken and steamed broccoli on top.

Nutrition

Ingredients

Instructions

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