NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Olive Oil

1/2 Lemon, juiced

1/2 tsp Dried Oregano

Salt and pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 1 teaspoon of olive oil, salt, and 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 broccoli roasts, season the chicken breast with the remaining 1/2 teaspoon of olive oil, lemon juice, oregano, salt, and pepper.

• 5

  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.

• 6

  Let the chicken rest for 5 minutes before slicing.

• 7

  Warm the pre-cooked quinoa if necessary and fluff with a fork.

• 8

  Plate the sliced chicken alongside the roasted broccoli and quinoa, drizzling any remaining lemon juice over the top.