NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder

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 of the olive oil, sea salt, and black pepper, then spread them on the baking sheet.

• 3

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

• 4

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

• 5

  Coat the chicken breast in the lemon marinade and let it sit for 5 minutes.

• 6

  Heat a grill or grill pan 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.

• 8

  Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.