NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 1 teaspoon of olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, whisk together the remaining 0.5 teaspoon of olive oil, lemon juice, and minced garlic in a small bowl.

• 5

  Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt and pepper.

• 6

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 3 minutes before slicing.

• 8

  Serve the sliced chicken over the warm quinoa alongside the roasted broccoli.