
Time
30 minutes
Servings
4
Calories
382
A nutrient-dense, protein-packed bowl featuring grilled chicken, fresh broccoli, and quinoa, topped with a zesty lemon vinaigrette.
382
cal
34g
protein
31.6g
carbs
13.1g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken breast | 500 g | 143 | 27g | 0g | 3g | |||
| quinoa | 1 cup | 157 | 6g | 27g | 3g | |||
| broccoli florets | 2 cup | 16 | 1g | 3g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| lemon juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| garlic | 2 cloves | 2 | 0g | 1g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| red pepper flakes | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| water | 2 cup | 0 | 0g | 0g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken breast | 500 g | 143 | 27g | 0g | 3g | |||
| quinoa | 1 cup | 157 | 6g | 27g | 3g | |||
| broccoli florets | 2 cup | 16 | 1g | 3g | 0g | |||
| olive oil | 2 tbsp | 62 | 0g | 0g | 7g | |||
| lemon juice | 2 tbsp | 2 | 0g | 1g | 0g | |||
| garlic | 2 cloves | 2 | 0g | 1g | 0g | |||
| salt | 1 tsp | 0 | 0g | 0g | 0g | |||
| black pepper | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| red pepper flakes | 0.5 tsp | 1 | 0g | 0g | 0g | |||
| water | 2 cup | 0 | 0g | 0g | 0g |
Step 1
Cook the quinoa in a pot with 2 cups of water according to package instructions until fluffy.
Step 2
While the quinoa cooks, season chicken breast with salt, black pepper, and red pepper flakes.
Step 3
In a skillet over medium heat, add olive oil and minced garlic. Sauté until fragrant, then add seasoned chicken and cook until golden brown and cooked through, about 6-8 minutes per side.
Step 4
Steam the broccoli florets until tender, about 5 minutes.
Step 5
In a small bowl, mix lemon juice with a tablespoon of olive oil to create a vinaigrette.
Step 6
Assemble the bowl with quinoa, sliced chicken breast, and broccoli. Drizzle with lemon vinaigrette before serving.
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