NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.25 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, garlic powder, 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 tender and slightly charred.

• 4

  While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to create a quick marinade.

• 5

  Coat the chicken breast in the marinade and grill over medium-high heat 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 fluffy quinoa and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.