NUTRITION

SERVINGS

INGREDIENTS

5.1 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

0.5 Lemon, juiced

1/2 tsp Garlic Powder

1 pinch Sea Salt

1 pinch Black Pepper

PREPARATION

• 1

  Season the chicken breast with garlic powder, sea salt, black pepper, and a squeeze of fresh lemon juice.

• 2

  Heat a grill pan over medium-high heat and lightly brush with half of the olive oil.

• 3

  Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

• 4

  While the chicken is grilling, prepare the quinoa by simmering in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.

• 5

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are bright green and tender-crisp.

• 6

  Toss the cooked quinoa and steamed broccoli with the remaining olive oil and a touch of sea salt.

• 7

  Slice the grilled chicken into strips and serve it over the quinoa and broccoli for a clean and satisfying lunch.