NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 tbsp Olive Oil

1 tsp Hemp Seeds

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  While the broccoli is roasting, combine the dry quinoa and 1/2 cup of water in a small saucepan and bring to a boil.

• 5

  Reduce the heat to low, cover, and simmer the quinoa for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 6

  Season the chicken breast with garlic powder and black pepper.

• 7

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

• 8

  In a small bowl, whisk together the remaining olive oil and lemon juice.

• 9

  Fluff the cooked quinoa with a fork, then stir in the lemon-oil mixture and the hemp seeds.

• 10

  Slice the grilled chicken and serve it over the quinoa bed with the roasted broccoli on the side.