NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1.5 cups broccoli florets

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

0.5 cup water

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh sieve and combine with 0.5 cup of water in a small saucepan.

• 2

  Bring the water to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.

• 3

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 4

  Toss the broccoli florets with 0.5 tsp of the olive oil, 0.125 tsp of the sea salt, and 0.125 tsp of the black pepper.

• 5

  Roast the broccoli for 15-20 minutes until the edges are golden-brown and slightly crisp.

• 6

  Season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 7

  Heat the remaining 0.5 tsp of olive oil in a non-stick skillet over medium-high heat.

• 8

  Sear the chicken breast for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 9

  Turn off the heat and add the lemon juice and lemon zest to the skillet, swirling the pan to coat the chicken in the bright citrus sauce.

• 10

  Fluff the cooked quinoa with a fork and serve it topped with the roasted broccoli and the sliced lemon-herb chicken.