NUTRITION

SERVINGS

INGREDIENTS

4.6 ounces boneless skinless chicken breast

1/2 cup cooked quinoa

1.5 cups fresh broccoli florets

1 teaspoon extra virgin olive oil

1/2 teaspoon dried oregano

1/2 lemon, juiced

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and pepper, 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 charred and tender.

• 4

  While the broccoli roasts, season the chicken breast with the remaining olive oil, dried oregano, lemon juice, salt, and pepper.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

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

• 7

  Warm the pre-cooked quinoa if necessary and fluff it with a fork.

• 8

  Plate the sliced chicken alongside the fluffy quinoa and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.