NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

1 teaspoon Dried Oregano

0.5 teaspoon Sea Salt

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and a pinch of black pepper directly on the baking sheet.

• 3

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

• 4

  While the broccoli is roasting, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

• 5

  Coat the chicken breast with the lemon-herb mixture and season with a touch of sea salt.

• 6

  Grill the chicken on a preheated grill pan over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

• 8

  Place the fluffed quinoa on a plate and top with the sliced chicken and roasted broccoli for a perfectly balanced meal.