NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

2 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/3 cup cooked Quinoa

1 clove Garlic, minced

1 tbsp Lemon Juice

Salt, black pepper, and dried oregano to taste

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, half of the olive oil, minced garlic, dried oregano, salt, and pepper.

• 2

  Place the chicken breast in a shallow dish or resealable bag, pour the marinade over it, and let it sit for at least 15 minutes.

• 3

  Preheat your oven to 400°F (200°C).

• 4

  Toss the broccoli florets with the remaining olive oil and a pinch of salt and pepper on a baking sheet.

• 5

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 6

  While the broccoli roasts, heat a grill or grill pan over medium-high heat.

• 7

  Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  Serve the grilled chicken and roasted broccoli over the warm quinoa, finishing with an extra squeeze of fresh lemon if desired.