NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and place them in a large bowl along with the broccoli florets.

• 3

  In a small ramekin, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper until emulsified.

• 4

  Drizzle the lemon-herb mixture over the chicken and broccoli, tossing well to ensure every piece is evenly coated in the marinade.

• 5

  Spread the chicken and broccoli in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the broccoli is tender with slightly charred, crispy edges.

• 7

  Serve the roasted chicken and broccoli over the warm cooked quinoa, drizzling any remaining juices from the pan over the top.