NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Oregano

1 clove Garlic, minced

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.

• 2

  In a small bowl, whisk together half of the olive oil, lemon juice, minced garlic, and dried oregano.

• 3

  Place the chicken breast in a shallow dish, coat with the marinade, and let sit for 10 minutes.

• 4

  Toss the broccoli florets with the remaining olive oil, salt, and pepper on a baking sheet.

• 5

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

• 6

  While broccoli roasts, place the chicken on the hot grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing.

• 8

  Warm the pre-cooked quinoa if needed and fluff with a fork.

• 9

  Plate the sliced chicken alongside the quinoa and roasted broccoli, finishing with an extra squeeze of lemon if desired.