NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken breast

0.5 cup Quinoa

1.5 cups Green beans

1 tbsp Honey

1 tbsp Tamari

1 tbsp Olive oil

1 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Water

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 1 cup of water in a small pot; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.

• 2

  In a small bowl, whisk together the honey, tamari, minced garlic, and half of the olive oil to create the glaze.

• 3

  Season the chicken breast with sea salt and black pepper, then brush with a small amount of the honey-garlic glaze.

• 4

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

• 5

  While the chicken cooks, steam the green beans for 5-6 minutes until bright green and tender, then toss with the remaining olive oil and a pinch of salt.

• 6

  Fluff the quinoa with a fork and plate it alongside the grilled chicken and steamed green beans, drizzling any remaining glaze over the chicken.