NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Place the chicken breast in a shallow dish or bag, coat with the marinade, and let sit for 15 to 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, salt, and pepper, then spread them in a single layer on the baking sheet.

• 5

  Roast the broccoli for 15 to 18 minutes until the edges are tender and slightly charred.

• 6

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

• 7

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

• 8

  Let the chicken rest for 3 minutes before slicing.

• 9

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