NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup dry quinoa

0.5 cup water

1 cup broccoli florets

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure a crispy texture.

• 3

  In a bowl, toss the chicken with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 4

  Arrange the chicken on the baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F and the edges are golden brown.

• 5

  While the chicken roasts, combine the dry quinoa and water in a small saucepan and bring to a boil.

• 6

  Reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until the water is absorbed.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

• 8

  Fluff the cooked quinoa with a fork and stir in the lemon juice for a bright finish.

• 9

  Serve the roasted chicken thighs over the quinoa with the steamed broccoli on the side.