NUTRITION

SERVINGS

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

PREPARATION

• 1

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, dried oregano, and a pinch of sea salt.

• 2

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

• 3

  Preheat a grill or grill pan over medium-high heat and lightly grease with a tiny bit of oil if necessary.

• 4

  Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

• 5

  While the chicken is grilling, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

• 6

  Warm the pre-cooked quinoa in a small pan or microwave.

• 7

  Toss the steamed broccoli and warm quinoa with the remaining 1 teaspoon of olive oil and a dash of black pepper.

• 8

  Slice the grilled chicken and serve it alongside the quinoa and broccoli.