NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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, 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 slightly charred and tender.

• 4

  While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

• 5

  Coat the chicken breast in the lemon-garlic mixture and season with a pinch of sea salt.

• 6

  Grill the chicken over medium-high heat for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

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

• 8

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

• 9

  Assemble the bowl by placing the quinoa at the bottom, topped with the sliced grilled chicken and the roasted broccoli.