NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Chicken Breast

1/2 cup Dry Quinoa

2 cups Broccoli Florets

2.5 tbsp Extra Virgin Olive Oil

2 tbsp Sliced Almonds

1 cup Low Sodium Chicken Broth

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets with one tablespoon of olive oil and a pinch of sea salt on the baking sheet.

• 3

  Roast the broccoli for 18-22 minutes until the edges are golden and crisp.

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with the chicken broth.

• 5

  Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.

• 6

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

• 7

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

• 8

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

• 9

  Remove the chicken from the heat and let it rest for 5 minutes before slicing.

• 10

  Fluff the quinoa with a fork and stir in the remaining olive oil and the sliced almonds.

• 11

  Serve the sliced chicken over the quinoa pilaf with the roasted broccoli on the side.