NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Oregano

PREPARATION

• 1

  Whisk together half of the olive oil, the lemon juice, minced garlic, and dried oregano in a small bowl.

• 2

  Place the chicken breast in a shallow dish, pour the marinade over it, and let 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 and pepper, then spread them in a single layer on the baking sheet.

• 5

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

• 6

  While the broccoli roasts, heat a grill or non-stick skillet over medium-high heat.

• 7

  Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Warm the pre-cooked quinoa and serve it alongside the grilled chicken and roasted broccoli for a balanced meal.