NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

2 tsp Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

  Whisk together one teaspoon of olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl.

• 2

  Place the chicken breast in the marinade and let it sit for at least fifteen minutes.

• 3

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

• 4

  Toss the broccoli florets with the remaining teaspoon of olive oil and a pinch of salt, then spread them on the baking sheet.

• 5

  Roast the broccoli for fifteen to twenty minutes until the edges are tender and slightly charred.

• 6

  While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.

• 7

  Grill the chicken for five to seven minutes per side until the internal temperature reaches 165°F.

• 8

  Let the chicken rest for five minutes before slicing.

• 9

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