NUTRITION

SERVINGS

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 teaspoons Olive Oil

1 tablespoon Feta Cheese

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

• 5

  Brush the chicken breast with the lemon-garlic marinade and season with a pinch of sea salt.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Place the warm quinoa in a bowl, top with the sliced grilled chicken and roasted broccoli, and finish with a sprinkle of crumbled feta cheese.