NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

2 cups Broccoli florets

2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the broccoli florets with one tablespoon of olive oil, salt, and pepper on a large 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 tablespoon of olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

• 5

  Coat the chicken breast thoroughly with the lemon-herb marinade and season with a pinch of salt and pepper.

• 6

  Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices before slicing.

• 8

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

• 9

  Plate the fluffy quinoa and roasted broccoli alongside the sliced chicken breast, finishing with an extra squeeze of fresh lemon if desired.