NUTRITION

SERVINGS

INGREDIENTS

7 ounces Chicken Breast

1/4 cup dry Quinoa

2 cups Broccoli florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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 on the prepared baking sheet.

• 3

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

• 4

  Rinse the quinoa in a fine-mesh sieve and place in a small pot with 1/2 cup of water.

• 5

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

• 6

  Whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.

• 7

  Brush the chicken breast with the lemon-garlic mixture and season both sides with salt and pepper.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing, then serve alongside the fluffed quinoa and roasted broccoli.