Meal Name: Herb-Rubbed Roasted Chicken Power Bowl
Ingredients:
- 1 whole chicken (approximately 4 pounds, or 200 grams of chicken breast if preferred)
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- 2 tablespoons of mixed herbs (rosemary, thyme, parsley)
- 2 cups of broccoli (chopped)
- 1 cup of red bell pepper (sliced)
- 1 cup of quinoa
- 0.5 cup of edamame (shelled)
- Lemon slices for garnishing
Instructions:
- Preheat your oven to 375°F (190°C).
- Rub the chicken with olive oil and then sprinkle salt, pepper and mixed herbs on it. Place the chicken in a roasting pan and put it in the oven. Roast for around 1.5 hours or until the chicken is cooked through.
- While the chicken is roasting, prepare your quinoa according to package instructions.
- In the meantime, steam the broccoli and red bell pepper until they become tender.
- When the chicken is ready, let it rest for about 10 minutes, then cut it into slices. Make sure to remove the skin to reduce fat content.
- In a bowl, mix the prepared quinoa, roasted chicken slices, broccoli, red bell pepper and edamame.
Nutritional Content per serving (serves 4):
- Calories: 600
- Protein: 60 g
- Fat: 22 g
- Carbs: 45 g
Plating:
Use a neutral-colored medium-sized bowl and place a base layer of quinoa at the bottom. Arrange the chopped roasted chicken in one section, and neatly array the steamed broccoli, red bell pepper, and edamame each in their own section, creating a vibrant, colorful spectrum of nutrients. Garnish with a lemon slice on top and a sprig of your herb of choice, such as parsley. This plating should reflect the freshness of the meal, emphasizing the vibrant colors and textures of the ingredients. Each ingredient should be clearly visible and appealing, representing a perfect balance of protein and low-carb intake.