NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

0.5 cup Carrots

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced carrots on one side of the baking sheet and drizzle with half of the olive oil, sea salt, and black pepper.

• 3

  In a small bowl, combine the minced garlic, rosemary, and thyme with the remaining olive oil to create a herb paste.

• 4

  Rub the herb paste evenly over the chicken breast and place it on the other side of the baking sheet.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 6

  While the chicken rests for a few minutes, warm the pre-cooked quinoa and place it in a serving bowl.

• 7

  Slice the chicken and arrange it over the quinoa alongside the roasted vegetables.

• 8

  Finish the dish with a fresh squeeze of lemon juice over the chicken and vegetables before serving.