NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/4 tsp Garlic Powder

PREPARATION

• 1

  In a small bowl, whisk together the lemon juice, 1 teaspoon of olive oil, dried oregano, and garlic powder to create a marinade.

• 2

  Place the chicken breast in a shallow dish or resealable bag and coat thoroughly with the marinade, letting it sit for at least 15 minutes.

• 3

  Preheat a grill or grill pan over medium-high heat and lightly grease with a tiny bit of oil if necessary.

• 4

  Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.

• 5

  While the chicken is grilling, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp and bright green.

• 6

  Warm the pre-cooked quinoa in a pan or microwave, then toss with the remaining 1/2 teaspoon of olive oil and a pinch of sea salt.

• 7

  Slice the grilled chicken and serve immediately alongside the quinoa and steamed broccoli.