NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into uniform one-inch cubes.

• 3

  Trim the broccoli into bite-sized florets, ensuring they are roughly the same size as the chicken for even cooking.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, lemon zest, sea salt, and black pepper.

• 5

  Add the chicken cubes and broccoli florets to the bowl, tossing thoroughly until every piece is well-coated in the garlic-lemon mixture.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the broccoli can crisp up.

• 7

  Roast for 18 to 22 minutes, tossing halfway through, until the chicken is cooked through and the broccoli edges are beautifully charred.

• 8

  Serve the roasted mixture over a bed of warm quinoa to soak up any remaining citrus juices.