NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1/2 tsp Dried Oregano

Sea salt and black pepper to taste

PREPARATION

• 1

  In a small bowl, whisk together half of the olive oil, lemon juice, minced garlic, and dried oregano to create a marinade.

• 2

  Place the chicken breast in a shallow dish or reusable bag, pour the marinade over it, and let it sit for at least 15 minutes.

• 3

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

• 4

  Toss the broccoli florets with the remaining olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 5

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

• 6

  While the broccoli roasts, heat a grill or grill pan over medium-high heat.

• 7

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  Fluff the pre-cooked quinoa and serve it alongside the grilled chicken and roasted broccoli.

• 10

  Garnish with an extra squeeze of lemon if desired.