NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/3 cup dry Quinoa

2 cups Broccoli florets

2 tablespoons Extra Virgin Olive Oil

1/2 Lemon, juiced

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh strainer, then combine with 2/3 cup water in a small pot and bring to a boil.

• 3

  Reduce heat to low, cover, and simmer the quinoa for 15 minutes until water is absorbed; fluff with a fork.

• 4

  Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper on the baking sheet.

• 5

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

• 6

  While broccoli roasts, season the chicken breast with lemon juice, garlic powder, oregano, salt, and pepper.

• 7

  Heat the remaining 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat.

• 8

  Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 9

  Slice the chicken and serve it over the fluffy quinoa alongside the roasted broccoli.