NUTRITION

SERVINGS

INGREDIENTS

7 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa under cold water and combine it with 1/2 cup of water in a small pot.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

• 6

  Season the chicken breast with garlic powder, salt, and pepper.

• 7

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

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing.

• 10

  Fluff the quinoa with a fork and stir in the lemon juice.

• 11

  Plate the sliced chicken over the quinoa with the roasted broccoli on the side.