Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch wide strips
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 large heads broccoli, cut into long florets
  • 2 red bell peppers, sliced into thick strips
  • 1 cup dry quinoa
  • 1.75 cups chicken bone broth
  • 0.25 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • 1 tbsp fresh parsley, minced
  • 1 tsp red pepper flakes

Instructions:

  1. Rinse the quinoa thoroughly. In a saucepan, toast the dry quinoa over medium heat for 2 minutes until fragrant. Add the bone broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Spread the cooked quinoa on a flat baking sheet to cool completely; this prevents the grain from clumping or becoming mushy in storage.
  3. Pat the chicken strips completely dry with paper towels. Toss with avocado oil, smoked paprika, garlic powder, salt, and black pepper.
  4. Preheat a grill or cast-iron grill pan to high heat. Sear the chicken for 4 minutes per side until a mahogany crust forms and the internal temperature reaches 165°F (74°C).
  5. Grill the broccoli florets and red pepper strips in the same pan with residual chicken juices for 6 minutes until edges are charred and colors are vibrant.
  6. Whisk together the extra virgin olive oil, lemon zest, lemon juice, minced parsley, and red pepper flakes to create the finishing oil.
  7. Divide the cooled quinoa, grilled chicken, and vegetables into four airtight glass meal prep containers. Drizzle with the finishing oil before sealing.