NUTRITION

SERVINGS

INGREDIENTS

4.2 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are slightly browned and tender.

• 4

  While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.

• 5

  Brush the chicken breast with the lemon-garlic marinade and let it sit for 5 minutes.

• 6

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

• 7

  Let the chicken rest for 3 minutes before slicing it into strips.

• 8

  Fluff the pre-cooked quinoa and place it in a bowl, then top with the grilled chicken and roasted broccoli.

• 9

  Garnish with an extra squeeze of fresh lemon if desired and serve immediately.