Name: Lemon Herb Chicken with Roasted Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup broccoli florets; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cooked quinoa

Nutrition

Per serving

492 calories

Protein: 51g; 40% of calories
Carbs: 29g; 23% of calories
Fat: 21g; 37% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a bowl, toss the broccoli florets with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.
Spread the broccoli on the baking sheet and roast for 18 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with the dried oregano, lemon zest, and the remaining salt and pepper.
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.
Place the chicken in the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Reduce the heat to low, add the minced garlic and lemon juice to the pan, and swirl to coat the chicken for 1 minute.
Serve the chicken and roasted broccoli over the warm cooked quinoa.

Nutrition

Ingredients

Instructions

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