NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

0.5 unit Fresh Lemon

1 teaspoon Garlic Powder

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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, sea salt, and black pepper, 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, season the chicken breast with garlic powder, salt, pepper, and a squeeze of fresh lemon juice.

• 5

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

• 6

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink.

• 7

  Warm the pre-cooked quinoa in a small saucepan or microwave and fluff it with a fork.

• 8

  Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli, finishing with an extra squeeze of lemon juice for brightness.