NUTRITION

SERVINGS

INGREDIENTS

3.8 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Brush the chicken breast with the lemon-oil mixture and season with black pepper.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing into strips.

• 8

  Fluff the pre-cooked quinoa and place it in a bowl, then top with the sliced chicken and roasted broccoli.