NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Minced Garlic

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  While the broccoli roasts, season the chicken breast with the remaining olive oil, minced garlic, lemon juice, salt, and pepper.

• 5

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

• 6

  Let the chicken rest for 5 minutes before slicing it into strips.

• 7

  Warm the pre-cooked quinoa if necessary and fluff it with a fork.

• 8

  Plate the sliced chicken alongside the roasted broccoli and quinoa, garnishing with an extra squeeze of lemon if desired.