NUTRITION

SERVINGS

INGREDIENTS

2.5 ounces Boneless Skinless Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) for roasting the broccoli.

• 2

  Whisk together 1 tablespoon of olive oil, the lemon juice, and minced garlic in a small bowl.

• 3

  Reserve half of the lemon-garlic mixture in a separate small container for drizzling later.

• 4

  Place the chicken breast in a shallow dish and pour the remaining half of the lemon-garlic mixture over it to marinate for 10 minutes.

• 5

  Toss the broccoli florets with the remaining 0.5 tablespoon of olive oil and a pinch of salt on a baking sheet.

• 6

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

• 7

  Heat a grill pan over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 8

  Slice the chicken into strips and serve over the quinoa and broccoli, finished with a drizzle of the reserved lemon-garlic dressing.