NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper directly on the baking sheet.

• 3

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

• 4

  While the broccoli is roasting, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

• 5

  Brush the chicken breast with the lemon-herb 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 to 8 minutes per side until fully cooked through.

• 7

  Let the chicken rest for 3 minutes before slicing into strips.

• 8

  Place the warm cooked quinoa in a bowl, top with the sliced chicken, and serve alongside the roasted broccoli.