NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

0.5 cup Quinoa, cooked

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

0.5 medium Lemon, juiced

1 clove Garlic, minced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  In a bowl, toss the broccoli florets with 1 teaspoon of olive oil, minced garlic, and a pinch of sea salt.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, season the chicken breast with sea salt, black pepper, and any preferred dried herbs like oregano or thyme.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

• 6

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

• 7

  If using pre-cooked quinoa, warm it up in a small saucepan or microwave; otherwise, ensure your quinoa is cooked according to package instructions.

• 8

  Slice the grilled chicken into strips.

• 9

  Assemble the bowl by placing the fluffy quinoa at the base, topped with the grilled chicken and roasted broccoli.

• 10

  Drizzle the remaining 0.5 teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.