NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast filet

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Cooked quinoa

1 tsp Fresh lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, dried oregano, and dried thyme.

• 2

  Heat half of the olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

• 4

  While the chicken cooks, toss the broccoli florets with the remaining olive oil and roast in a 400-degree oven or sauté in a separate pan until tender and slightly charred.

• 5

  Fluff the pre-cooked quinoa and place it on a plate, topping it with the herb-crusted chicken filet.

• 6

  Serve the broccoli on the side and drizzle the fresh lemon juice over the entire dish for a bright finish.