NUTRITION

SERVINGS

INGREDIENTS

7 oz Chicken Breast, boneless skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Avocado Oil

1 tbsp Fresh Lemon Juice

Pinch of sea salt, black pepper, and garlic powder

PREPARATION

• 1

  Preheat your grill or grill pan to medium-high heat and preheat your oven to 400°F for the broccoli.

• 2

  Place the chicken breast in a bowl and toss with lemon juice, half of the avocado oil, garlic powder, salt, and pepper.

• 3

  Toss the broccoli florets with the remaining avocado oil and a pinch of salt on a parchment-lined baking sheet.

• 4

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

• 5

  While broccoli roasts, place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Warm the pre-cooked quinoa in a small pan or microwave if needed.

• 7

  Let the chicken rest for 3 minutes before slicing.

• 8

  Plate the sliced chicken alongside the fluffy quinoa and roasted broccoli, finishing with an extra squeeze of lemon if desired.