NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 tsp Olive Oil

1/2 tbsp Slivered Almonds

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 1/2 teaspoon of olive oil and a pinch of salt, then spread them on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 3

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

• 4

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  While the chicken rests, heat the remaining 1 teaspoon of olive oil in a small skillet over medium heat and add the cooked quinoa and slivered almonds.

• 6

  Toast the quinoa and almonds for 3-5 minutes, stirring frequently, until the quinoa is slightly crisp and almonds are golden.

• 7

  In a bowl, combine the roasted broccoli, toasted quinoa, and almonds, then toss with the fresh lemon juice.

• 8

  Slice the grilled chicken and serve it over the warm broccoli and quinoa salad.