NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 tsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.5 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a medium stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is searing, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.

• 5

  In a small bowl, whisk together the minced garlic, fresh lemon juice, and finely chopped parsley to create the zesty herb topping.

• 6

  Remove the chicken from the skillet and let it rest for 2 minutes before drizzling with the lemon-herb mixture.

• 7

  Plate the chicken alongside the warm cooked quinoa and steamed broccoli for a balanced, nutrient-dense meal.