NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, a pinch of salt, and black pepper on the prepared baking sheet.

• 3

  Roast the broccoli in the oven for 15 to 20 minutes until the edges are tender and show a slight char.

• 4

  While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and the remaining olive oil.

• 5

  Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  If using pre-cooked quinoa, warm it in a small pan or use it at room temperature, fluffing it with a fork.

• 7

  Arrange the grilled chicken alongside the quinoa and roasted broccoli on a plate.

• 8

  Finish the dish by squeezing fresh lemon juice over the chicken and vegetables for a bright, clean flavor.