NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 Large Egg

1 tsp Extra Virgin Olive Oil

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, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

• 3

  Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

• 4

  Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

• 5

  While the chicken and broccoli cook, bring a small pot of water to a boil, then carefully lower the egg into the water.

• 6

  Simmer the egg for exactly 6 and a half minutes for a jammy yolk, then immediately transfer to an ice bath.

• 7

  Once cooled, gently peel the egg and slice it in half.

• 8

  Place the fluffed quinoa in a bowl, top with the sliced grilled chicken, roasted broccoli, and the soft-boiled egg.

• 9

  Drizzle with the remaining olive oil and a squeeze of fresh lemon juice before serving.