NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Dry quinoa

1 cup Broccolini

0.5 cup Cherry tomatoes

5 whole Kalamata olives

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Lemon juice

PREPARATION

• 1

  Rinse the quinoa thoroughly under cold water, then combine with 0.5 cup of water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.

• 2

  Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, steam the broccolini for 4-5 minutes until it reaches a tender-crisp texture and bright green color.

• 5

  Slice the cherry tomatoes in half, pit and chop the kalamata olives, and mince the garlic clove.

• 6

  Remove the chicken from the pan and set aside; in the same pan, quickly sauté the garlic, tomatoes, and olives with the lemon juice for 2 minutes to create the topping.

• 7

  Fluff the quinoa with a fork and plate it alongside the steamed broccolini and chicken fillet.

• 8

  Spoon the warm olive and tomato mixture over the chicken and serve immediately.