NUTRITION

SERVINGS

INGREDIENTS

5.3 ounces Boneless Skinless Chicken Breast

1 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half a tablespoon of olive oil, sea salt, and pepper on the prepared baking sheet.

• 3

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

• 4

  While the broccoli roasts, whisk together the lemon juice, minced garlic, half a tablespoon of olive oil, salt, and pepper in a small bowl.

• 5

  Coat the chicken breast in the lemon-garlic marinade and let it sit for 5 minutes.

• 6

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Warm the pre-cooked quinoa and toss it with the remaining half tablespoon of olive oil.

• 8

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