NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

2 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa and combine it with 1/2 cup of water in a small pot.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed.

• 6

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

• 7

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

• 8

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

• 9

  Fluff the quinoa with a fork and plate it alongside the roasted broccoli and sliced chicken.

• 10

  Whisk the remaining olive oil with the lemon juice and drizzle over the entire dish before serving.