The Fit Fowl Feast (Chicken Main)

Ingredients:

• 4 skinless, boneless chicken breasts (large, around 180 grams each)
• 2 tablespoons of olive oil
• 1 cup of quinoa
• 2 cups of low-sodium chicken broth
• 1 tablespoon of chopped fresh rosemary
• 2 cloves of garlic, minced
• 1 cup of red bell pepper, chopped
• 1 cup of edamame (shelled, boiled)
• 1/4 cup of sunflower seeds
• Salt and pepper to taste

Instructions:

1. Pre-heat your grill on medium-high heat and lightly drizzle the chicken breasts with olive oil. Season with salt, pepper, and half of the chopped rosemary. Grill each side for 6-7 minutes or until fully cooked. Set them aside to rest.
2. In a pot, bring chicken broth and quinoa to a boil. Then reduce the heat to low, cover, and let it simmer for about 15 minutes until quinoa is tender and the liquid has been absorbed.
3. In a separate pan, sauté the garlic with the remainder of the olive oil. Add in the bell pepper and continue to sauté until it’s soft. Add the cooked edamame, sunflower seeds, and the rest of the chopped rosemary, stirring for an additional 2 minutes.
4. Once the quinoa is ready, fluff it lightly with a fork, and combine it with your sautéed ingredients, stirring well.
5. Slice the rested chicken breasts finely and neatly place them on top of the quinoa mixture.

Nutritional Information:

There will be enough for 4 servings. For Each serving:

• Calories: 530 kcal
• Protein: 56g
• Fat: 20g
• Carbohydrates: 30g

Plating:

Each serving of The Fit Fowl Feast should be placed in the center of a large shallow bowl, adding a scoop of the colorful quinoa edamame mixture. The finely sliced grilled chicken should be fanned out on top of the quinoa, showing off the succulent chicken in contrast with the vibrant base. Sprinkle a pinch of chopped fresh rosemary as garnish, creating an appetizing and appealing high-protein dish.