NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1/2 teaspoon dried Oregano

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for the broccoli.

• 2

  In a small bowl, whisk together 1/2 tablespoon of olive oil, lemon juice, minced garlic, and dried oregano to create a marinade.

• 3

  Place the chicken breast in a shallow dish, coat with the marinade, and let it sit for 15 minutes.

• 4

  Toss the broccoli florets with 1/2 tablespoon of olive oil, salt, and pepper on a parchment-lined baking sheet.

• 5

  Roast the broccoli in the oven for 15 to 20 minutes until the edges are tender and slightly charred.

• 6

  While the broccoli roasts, heat a grill pan or outdoor grill to medium-high heat.

• 7

  Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

• 8

  Prepare the quinoa according to package instructions if not using pre-cooked, then fluff with a fork.

• 9

  Mix the remaining 1/2 tablespoon of olive oil into the warm quinoa.

• 10

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