NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken Breast

1 cup cooked Quinoa

2 cups Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half a tablespoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

• 4

  While the broccoli roasts, whisk together the lemon juice, minced garlic, another half tablespoon of olive oil, and a pinch of salt in a small bowl.

• 5

  Coat the chicken breast in the lemon-garlic marinade and let it sit for at least 5 minutes.

• 6

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

• 7

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

• 8

  Fluff the cooked quinoa and stir in the remaining half tablespoon of olive oil and a pinch of salt.

• 9

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