NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Broccoli Florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

PREPARATION

• 1

  In a small bowl, whisk together half the olive oil, lemon juice, and dried oregano.

• 2

  Place the chicken breast in a shallow dish and coat with the marinade, letting it sit for at least 15 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 and a pinch of salt, then spread them in a single layer on the baking sheet.

• 5

  Roast the broccoli for 15 to 20 minutes until the edges are crispy and browned.

• 6

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

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  In a bowl, combine the cooked quinoa with fresh herbs of your choice.

• 10

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