NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 whole Lemon

0.25 cup Quinoa

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse the quinoa under cold water and combine with 0.5 cup of water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

• 3

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 4

  Place the chicken breast on a parchment-lined baking sheet and rub with 0.5 tbsp of olive oil, the minced garlic, chopped herbs, sea salt, and black pepper.

• 5

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

• 6

  Squeeze the juice of the lemon half over the chicken and place the squeezed lemon rind on the tray for extra aroma.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.

• 8

  Fluff the quinoa with a fork and serve it alongside the sliced roasted chicken and broccoli.