NUTRITION

SERVINGS

INGREDIENTS

8 ounces Chicken Breast

1/3 cup dry Quinoa

2 cups Broccoli florets

1 tablespoon Avocado Oil

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 avocado oil, salt, and pepper on the prepared baking sheet.

• 3

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

• 4

  Rinse the quinoa under cold water and place in a small saucepan with 2/3 cup of water.

• 5

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

• 6

  Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

• 7

  Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining avocado oil.

• 8

  Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 9

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

• 10

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