NUTRITION

SERVINGS

INGREDIENTS

9 ounces Boneless Skinless Chicken Breast

1 cup Cooked Quinoa

2 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Minced Garlic

PREPARATION

• 1

  Whisk together half of the olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

• 2

  Place the chicken breast in a shallow dish, pour the marinade over it, and let it rest for 15 minutes.

• 3

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

• 4

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

• 5

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

• 6

  Heat a grill or grill pan over medium-high heat and lightly grease with a touch of oil if needed.

• 7

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

• 8

  Prepare the quinoa according to package instructions using water or low-sodium vegetable broth.

• 9

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

• 10

  Serve the sliced chicken over a bed of fluffy quinoa with the roasted broccoli on the side.