NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/3 cup Dry Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 tsp Garlic Powder

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 tender and slightly charred.

• 4

  While broccoli roasts, rinse the quinoa under cold water and place it in a small saucepan with 2/3 cup of water.

• 5

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed.

• 6

  Season the chicken breast with the remaining olive oil, lemon juice, garlic powder, salt, and pepper.

• 7

  Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Fluff the quinoa with a fork and serve the sliced chicken on top with the roasted broccoli on the side.