NUTRITION

SERVINGS

INGREDIENTS

5 ounces Cod Fillet

1.5 ounces Shrimp, peeled and deveined

1.5 cups Broccoli Florets

0.5 cup cooked Quinoa

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil, salt, and pepper on a rimmed baking sheet.

• 2

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

• 3

  While the broccoli roasts, ensure your quinoa is cooked and kept warm.

• 4

  Season the cod fillet and shrimp with salt, pepper, and a pinch of garlic powder.

• 5

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 6

  Place the cod in the skillet and sear for 3-4 minutes per side until flaky and opaque.

• 7

  Add the shrimp to the same skillet during the last 3 minutes of cooking, searing until pink and firm.

• 8

  In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic to create a smooth sauce.

• 9

  Plate the warm quinoa and roasted broccoli, top with the seared cod and shrimp, and finish with a generous drizzle of the zesty lemon-yogurt sauce.