NUTRITION

SERVINGS

INGREDIENTS

5.1 ounces Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1/2 Lemon, juiced

1 clove Garlic, minced

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper on a parchment-lined baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are golden and crispy.

• 4

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

• 5

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

• 6

  Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

• 7

  Brush a grill pan with the remaining olive oil and grill the chicken over medium-high heat for 6-7 minutes per side until cooked through.

• 8

  Let the chicken rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken over the quinoa alongside the roasted broccoli.