NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1/2 Lemon, juiced

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

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 0.5 teaspoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly crispy.

• 4

  While the broccoli roasts, season the chicken breast with garlic powder, sea salt, black pepper, and half of the lemon juice.

• 5

  Heat the remaining 1 teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.

• 6

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

• 7

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

• 8

  Fluff the pre-cooked quinoa and place it in a bowl or on a plate.

• 9

  Top the quinoa with the sliced grilled chicken and roasted broccoli, finishing with the remaining lemon juice for a bright pop of flavor.