NUTRITION

SERVINGS

INGREDIENTS

4 ounces Boneless Skinless Chicken Breast

1/4 cup Dry Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water or vegetable broth.

• 5

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

• 6

  Season the chicken breast with the remaining 1/2 teaspoon of olive oil, lemon juice, dried oregano, and a pinch of salt.

• 7

  Grill the chicken on a preheated grill pan or outdoor grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for 3 minutes before slicing.

• 9

  Serve the sliced chicken over the cooked quinoa with the roasted broccoli on the side.