NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are golden and slightly crisp.

• 4

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

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.

• 6

  Season the chicken breast with salt, pepper, and the remaining olive oil.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken over the quinoa with the roasted broccoli and a fresh squeeze of lemon juice.