NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

1/2 teaspoon Dried Oregano

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 8

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

• 9

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

• 10

  Plate the fluffy quinoa alongside the roasted broccoli and top with the sliced grilled chicken.