NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

50 grams Dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crispy and charred.

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place in a pot with 1/2 cup of water.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 6

  Season the chicken breast with lemon juice, minced garlic, salt, and pepper.

• 7

  Heat a grill pan over medium-high heat with the remaining olive oil and cook the chicken for 6-7 minutes per side.

• 8

  Once the chicken reaches an internal temperature of 165°F, remove it from the heat and let it rest for 5 minutes.

• 9

  Slice the chicken and serve it alongside the quinoa and roasted broccoli.