NUTRITION

SERVINGS

INGREDIENTS

5.6 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

• 6

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

• 7

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

• 8

  Warm the pre-cooked quinoa in a small pan or microwave if it isn't already hot.

• 9

  Assemble the bowl by placing the quinoa at the bottom, followed by the roasted broccoli and sliced grilled chicken.

• 10

  Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.