NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Chicken Breast

1/4 cup dry Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a baking sheet.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are charred and tender.

• 4

  While the broccoli roasts, combine the dry quinoa with 1/2 cup of water in a small saucepan and bring to a boil.

• 5

  Reduce heat to low, cover, and simmer the quinoa for 15 minutes or until water is absorbed; fluff with a fork.

• 6

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

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted broccoli.