NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/3 cup Quinoa, cooked

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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, a pinch of sea salt, and black pepper, 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

  Season the chicken breast with sea salt and pepper, then brush with the lemon-garlic mixture.

• 6

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

• 7

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

• 8

  Fluff the pre-cooked quinoa with a fork and place it in a bowl.

• 9

  Top the quinoa with the sliced grilled chicken and roasted broccoli florets.