NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

1/6 cup dry Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/3 cup of water.

• 5

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

• 6

  Season the chicken breast with the remaining olive oil, lemon juice, and your favorite dried herbs.

• 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.

• 9

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