NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While broccoli roasts, rinse the quinoa under cold water and place in a small pot with half a cup of water or vegetable broth.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until liquid is absorbed.

• 6

  Season the chicken breast with the remaining olive oil, lemon juice, salt, pepper, and dried herbs of choice.

• 7

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Fluff the quinoa with a fork and serve in a bowl topped with the sliced chicken and roasted broccoli.