NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless Skinless Chicken Thighs

1/4 cup Dry Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

Fresh Lemon juice, salt, and pepper to taste

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 1/2 cup water in a small saucepan.

• 2

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

• 3

  Season the chicken thighs on both sides with sea salt and cracked black pepper.

• 4

  Heat half of the olive oil in a large skillet over medium-high heat.

• 5

  Place chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 6

  Remove the chicken from the skillet and let it rest for 5 minutes.

• 7

  In the same skillet, add the remaining olive oil and minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Add the broccoli florets and a tablespoon of water to the skillet, cover immediately, and steam-sauté for 3 to 4 minutes until tender-crisp.

• 9

  Serve the seared chicken over a bed of quinoa with the garlic broccoli on the side, finished with a bright squeeze of fresh lemon.