NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup dry Quinoa

150g Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then spread them on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or vegetable broth.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed.

• 6

  Season the chicken breast with the remaining olive oil, lemon juice, salt, and pepper.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing, then serve alongside the fluffy quinoa and roasted broccoli.