NUTRITION

SERVINGS

INGREDIENTS

4.6 oz Chicken Breast, boneless skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

Pinch of Sea Salt, Black Pepper, and Dried Oregano

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, a pinch of sea salt, and black pepper.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly browned and tender.

• 4

  Season the chicken breast with dried oregano, salt, and pepper.

• 5

  Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

• 6

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

• 7

  In a small bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the dressing.

• 8

  In a large bowl, combine the cooked quinoa, roasted broccoli, and sliced chicken.

• 9

  Drizzle the lemon-Dijon dressing over the salad and toss gently to combine before serving.