NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

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

• 2

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

• 3

  Roast the broccoli for 15-18 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.

• 5

  Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with the remaining olive oil.

• 6

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

• 7

  Let the chicken rest for 3 minutes before slicing it into strips.

• 8

  Warm the pre-cooked quinoa if desired and fluff it with a fork.

• 9

  Plate the sliced chicken alongside the roasted broccoli and quinoa, finishing the dish with the remaining fresh lemon juice.