NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

30g Dry Quinoa

150g Broccoli florets

7g Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small saucepan with 1/2 cup of water.

• 5

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

• 6

  Season the chicken breast with garlic powder, salt, and pepper.

• 7

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

• 8

  Grill the chicken for 6-7 minutes per side or 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 plate it alongside the roasted broccoli and sliced chicken.

• 11

  Drizzle everything with fresh lemon juice before serving.