NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.25 cup dry quinoa

0.5 whole lemon

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh sieve under cold water, then place it in a small saucepan with 0.5 cup of water and a pinch of salt.

• 3

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed; let it sit covered for 5 minutes before fluffing with a fork.

• 4

  In a small bowl, whisk together the minced garlic, lemon zest, dried rosemary, dried thyme, and half of the olive oil to create a herb paste.

• 5

  Pat the chicken breast dry with paper towels and rub the herb paste evenly over all sides before placing it on one side of the prepared baking sheet.

• 6

  Toss the broccoli florets with the remaining olive oil, sea salt, and black pepper on the other side of the baking sheet, spreading them into a single layer.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with crispy, charred edges.

• 8

  Slice the chicken and serve it over the fluffy quinoa with the roasted broccoli, finishing the dish with a fresh squeeze of lemon juice over everything.