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Verdant Harvest Protein Plate" is a vibrant and nutritious dish featuring a medley of fresh green vegetables including spinach, broccoli, Brussels sprouts, and asparagus, roasted to tender perfection and infused with the aromatic essence of garlic. Enhanced with succulent grilled chicken breast strips, marinated with zesty herbs and lemon, this dish offers a satisfying balance of flavors and textures. Drizzled with a hint of olive oil and garnished with fragrant lemon zest, it's a wholesome meal that's as nourishing as it is delicious.

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Green Goddess Protein Power Bowl

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Ingredients:

• 2 cups fresh spinach leaves

• 1 cup broccoli florets

• 1 cup Brussels sprouts, halved

• 1 bunch asparagus, trimmed

• 4 cloves garlic, minced

• 2 tablespoons olive oil Salt and pepper to taste

• Optional: lemon zest for garnish

• 2 boneless, skinless chicken breasts, sliced into strips

• 1 teaspoon dried herbs (such as thyme, rosemary, or oregano)

• Juice of 1 lemon

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Instructions:

• Preheat the Oven: Preheat your oven to 400°F (200°C).

• Marinate the Chicken: In a bowl, combine the chicken breast strips with olive oil, minced garlic, dried herbs, lemon juice, salt, and pepper. Allow the chicken to marinate while you prepare the vegetables.

• Prepare the Vegetables: Wash and prepare all the vegetables. Trim the asparagus and halve the Brussels sprouts if they're large.

• Season and Roast: In a large mixing bowl, toss the broccoli, Brussels sprouts, and asparagus with olive oil until evenly coated. Season with salt and pepper to taste. Spread the vegetables out on a baking sheet lined with parchment paper. Place the marinated chicken breast strips on another baking sheet lined with parchment paper.

• Roast in the Oven: Place both baking sheets in the preheated oven. Roast the vegetables for about 15-20 minutes, or until tender and slightly caramelized, stirring halfway through. Roast the chicken strips for about 15-18 minutes, or until cooked through, flipping halfway through.

• Wilt the Spinach: While the other ingredients are roasting, heat a large skillet over medium heat. Add a drizzle of olive oil and the fresh spinach leaves. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.

• Combine and Serve: Once the vegetables and chicken are cooked, combine everything in a large serving bowl. Toss gently to mix. Taste and adjust seasoning if necessary. Garnish with lemon zest for an extra pop of flavor if desired.

• This revamped recipe adds a satisfying dose of protein to the nutritious vegetable medley, making it a well-rounded and wholesome meal option. Enjoy!

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Here's a rough breakdown of the calorie count for each component:

• Spinach: Approximately 7 calories per cup (30g)

• Broccoli: Approximately 31 calories per cup (91g)

• Brussels sprouts: Approximately 38 calories per cup (88g)

• Asparagus: Approximately 27 calories per cup (134g)

• Garlic: Approximately 4 calories per clove (3g)

• Olive oil: Approximately 119 calories per tablespoon (14g)

• Chicken breast: Approximately 165 calories per 3 ounces (85g)

Given these estimates, you can calculate the total calorie count by summing up the calories from each ingredient based on the quantities used in the recipe. Keep in mind that these are rough estimates, and actual calorie counts may vary based on factors such as ingredient size and preparation methods.