NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry quinoa

1 cup Broccoli florets

0.5 tbsp Olive oil

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Rinse the dry quinoa under cold water, then place it in a small saucepan with 0.5 cup of water and a pinch of salt.

• 3

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

• 4

  While quinoa cooks, place the chicken breast and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the chicken and broccoli with olive oil, then sprinkle evenly with turmeric, garlic powder, sea salt, and black pepper.

• 6

  Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips.

• 8

  Fluff the cooked quinoa with a fork and stir in the fresh lemon juice.

• 9

  Plate the lemon quinoa and top with the sliced golden chicken and roasted broccoli florets.