NUTRITION

SERVINGS

INGREDIENTS

4.6 ounces Chicken Breast, boneless and skinless

1.4 ounces Dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 3/4 cup of water or vegetable broth.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the liquid is absorbed and the quinoa is fluffy.

• 6

  Season the chicken breast with minced garlic, lemon juice, salt, and pepper.

• 7

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining oil.

• 8

  Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 9

  Let the chicken rest for a few minutes before slicing it into strips.

• 10

  Serve the sliced chicken over the fluffy quinoa with the roasted broccoli on the side.