NUTRITION

SERVINGS

INGREDIENTS

4.2 ounces Chicken Breast, boneless and skinless

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer 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, whisk together the remaining olive oil, minced garlic, and lemon juice in a small bowl.

• 5

  Brush the chicken breast with the lemon-garlic mixture and season with a pinch of sea salt.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 3 minutes before slicing it into strips.

• 8

  Place the warm cooked quinoa in a bowl, top with the roasted broccoli and grilled chicken, and garnish with an extra squeeze of fresh lemon.