NUTRITION

SERVINGS

INGREDIENTS

5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 teaspoon Dried Oregano

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, half of the olive oil, oregano, salt, and pepper.

• 2

  Place the chicken breast in a shallow dish and coat with the lemon-herb marinade, letting it sit for at least 10 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

• 4

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

• 5

  While the chicken is grilling, place broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-vibrant.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

• 7

  Toss the steamed broccoli with the remaining half teaspoon of olive oil and a pinch of salt.

• 8

  Slice the grilled chicken and serve immediately alongside the quinoa and broccoli.