NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat half of the olive oil in a skillet over medium heat and sear the chicken for 6-7 minutes per side until cooked through.

• 3

  Transfer the chicken to a cutting board, let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.

• 4

  In the same skillet, add the remaining olive oil and minced garlic, sautéing for about 30 seconds until fragrant.

• 5

  Return the shredded chicken to the skillet, add the fresh lemon juice and chopped parsley, and toss until well coated.

• 6

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

• 7

  Plate the shredded lemon chicken over the fluffy cooked quinoa and serve with the steamed broccoli on the side.