NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 cup cherry tomatoes

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and finely chopped fresh rosemary.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken is searing, steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 5

  Add the minced garlic to the skillet during the last minute of cooking the chicken, stirring constantly to prevent burning.

• 6

  Remove the chicken from the heat and let it rest for 2 minutes before slicing.

• 7

  Plate the sliced chicken over the warm cooked quinoa and serve with the steamed broccoli and halved cherry tomatoes.

• 8

  Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables.