NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 cloves Minced Garlic

PREPARATION

• 1

  Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl.

• 2

  Place the chicken breast in a shallow dish or bag, coat with the marinade, and let sit for at least 15 minutes.

• 3

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

• 4

  Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread them on the baking sheet.

• 5

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

• 6

  While the broccoli roasts, rinse the quinoa and combine it with 1/2 cup of water in a small pot.

• 7

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

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing.

• 10

  Fluff the quinoa with a fork and serve alongside the grilled chicken and roasted broccoli.