NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken Breast

0.75 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) to roast the vegetables.

• 2

  Toss the broccoli florets with half a tablespoon of olive oil, sea salt, and black pepper on a baking sheet.

• 3

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

• 4

  Season the chicken breast with garlic powder, salt, and pepper.

• 5

  Heat a grill pan over medium-high heat with half a tablespoon of olive oil.

• 6

  Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F.

• 7

  While the chicken rests, fluff the pre-cooked quinoa in a small saucepan or microwave until warm.

• 8

  Whisk the remaining half tablespoon of olive oil with the lemon juice and a pinch of red pepper flakes.

• 9

  Slice the chicken and arrange it over the quinoa and roasted broccoli, drizzling the lemon-oil dressing over everything before serving.