NUTRITION

SERVINGS

INGREDIENTS

7.5 ounces Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, half of the olive oil, and minced garlic to create a marinade.

• 2

  Place the chicken breast in a shallow dish or resealable bag, pour the marinade over it, and let it sit for at least 20 minutes.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken over the fluffy cooked quinoa with the roasted broccoli on the side.