NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

• 1

  In a small bowl, whisk together the olive oil, lemon juice, and dried oregano to create a marinade.

• 2

  Place the chicken breast in a shallow dish and coat thoroughly with the marinade, letting it sit for at least 10 minutes.

• 3

  Rinse the quinoa under cold water, then combine with 1/2 cup water in a small pot and bring to a boil.

• 4

  Reduce heat to low, cover, and simmer the quinoa for 12-15 minutes until the water is absorbed and the grain is fluffy.

• 5

  While quinoa cooks, preheat a grill pan or outdoor grill over medium-high heat.

• 6

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

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 8

  Slice the chicken and serve it over the quinoa with the steamed broccoli on the side.