NUTRITION

SERVINGS

INGREDIENTS

5.4 oz Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

0.5 tsp Dried Oregano

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the broccoli florets with one teaspoon of olive oil, minced garlic, and a pinch of salt and pepper.

• 3

  Spread the broccoli in a single layer on the prepared baking sheet and roast for 15-20 minutes until the edges are tender and slightly crispy.

• 4

  While the broccoli is roasting, whisk together the remaining teaspoon of olive oil, lemon juice, and dried oregano in a small dish.

• 5

  Brush the chicken breast evenly with the lemon-herb marinade and season both sides with sea salt and black pepper.

• 6

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

• 7

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink.

• 8

  Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Place the warm, pre-cooked quinoa on a plate and top with the sliced grilled chicken and the roasted broccoli florets.