NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry quinoa

1.5 cups broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Rinse the quinoa thoroughly in a fine-mesh sieve, then combine it with 0.5 cups of water in a small saucepan; bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  Place the broccoli florets on the prepared baking sheet, drizzle with half of the olive oil and a pinch of sea salt, and roast for 18 minutes until the edges are golden and crispy.

• 4

  While the broccoli roasts, season the chicken breast on both sides with the dried oregano, lemon zest, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through and golden brown.

• 6

  Add the minced garlic and lemon juice to the skillet during the final minute of cooking, basting the chicken with the pan juices to create a bright, savory glaze.

• 7

  Fluff the cooked quinoa with a fork, gently fold in the roasted broccoli, and serve the sliced lemon-herb chicken over the top.