Name: Grilled Chicken Breast with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.75 cup cooked Quinoa; 1.5 cups Broccoli florets; 1.5 teaspoons Extra Virgin Olive Oil; 1/2 Lemon (for juice and zest); Pinch of dried oregano, salt, and black pepper

Nutrition

Per serving

428 calories

Protein: 42g; 38% of calories
Carbs: 39g; 35% of calories
Fat: 13g; 27% of calories

Ingredients

6 items

4½ ounces Chicken Breast
¾ cup cooked Quinoa
1½ cups Broccoli florets
1½ teaspoons Extra Virgin Olive Oil
1/2 Lemon (for juice and zest)
Pinch of dried oregano, salt, and black pepper

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly caramelized.
While the broccoli roasts, season the chicken breast with lemon zest, dried oregano, salt, pepper, and a tiny bit of olive oil.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into strips.
Warm the pre-cooked quinoa if necessary.
Assemble the lunch bowl by placing the quinoa at the base, topped with the roasted broccoli and sliced grilled chicken.
Drizzle the remaining 0.5 teaspoon of olive oil and a fresh squeeze of lemon juice over the entire dish before serving.

Nutrition

Ingredients

Instructions

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