NUTRITION

SERVINGS

INGREDIENTS

4.4 oz Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with 0.5 tablespoons of olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are golden and crisp.

• 4

  Prepare the quinoa by simmering in water according to package instructions until fluffy, or measure out pre-cooked quinoa if meal prepping.

• 5

  Season the chicken breast evenly with garlic powder, sea salt, and half of the lemon juice.

• 6

  Heat the remaining 1 tablespoon of olive oil in a grill pan or heavy skillet over medium-high heat.

• 7

  Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and beautiful grill marks appear.

• 8

  Let the chicken rest for 5 minutes to lock in the juices before slicing.

• 9

  Arrange the sliced chicken over the quinoa and roasted broccoli, finishing with a final drizzle of the remaining lemon juice.