Chicken, Pomegranate & Quinoa Bowl

Ingredients

• 2/3 cup dry quinoa, rinsed
• 1 1/2 pounds boneless skinless chicken thighs
• Sea salt and black pepper to taste
• 1/4 cup low sodium chicken broth
• 6 cups mixed greens
• 1 cup pomegranate seeds
• 1/4 cup pumpkin seeds
• 1/2 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 1 medium lemon, juiced

Method

1. 1Cook quinoa according to package directions then set aside.
2. 2Season chicken with salt and pepper.
3. 3Heat cast-iron pan over medium heat.
4. 4Once heated, add chicken and cook 7-8 minutes until browned and can easily be lifted from pan without sticking.
5. 5Flip and cook another 5-6 minutes until cooked through.
6. 6Lower heat and add broth to pan, using wooden spoon or spatula to deglaze.
7. 7Let broth thicken slightly, then move chicken around pan to coat in broth.
8. 8Remove chicken from pan and let rest 5 minutes before slicing.
9. 9Divide cooked quinoa, mixed greens, chicken, pomegranate seeds, pumpkin seeds and parsley evenly into bowls.
10. 10Drizzle each serving with oil and lemon juice.