Grilled Chicken with Quinoa and Roast Vegetables
Makes 1 serving

INGREDIENTS
230 g Chicken breast (Weighed raw.)
180 g Cooked quinoa
120 g Broccoli
100 g Peppers
100 g Courgette
A squeeze Lemon
4 sprays Olive oil spray

METHOD
1. Roast the peppers and courgette at high heat until the edges catch, about twenty minutes.
2. Grill the seasoned chicken, rest it for five minutes and slice.
3. Steam the broccoli briefly so it keeps its bite, and serve everything over the quinoa with lemon.

Check ingredient packaging for allergen information.

RECIPE NOTES
Resting the chicken is not optional at this size. Cut straight off the heat, a 230 g breast loses a visible pool of liquid.

Full recipe: https://www.getfuel8.com/recipes/grilled-chicken-quinoa-roast-veg
