NUTRITION

SERVINGS

INGREDIENTS

5 ounces Raw Chicken Breast (yields ~4.2 oz cooked)

1 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

• 5

  Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

• 6

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 3 minutes before slicing it into strips.

• 8

  Fluff the cooked quinoa with a fork and place it in a bowl.

• 9

  Top the quinoa with the sliced chicken and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.