Name: Lemon herb chicken and broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1 tbsp lemon juice; 1 1/2 tsp extra virgin olive oil; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 5 oz broccoli florets

Nutrition

Per serving

439 calories

Protein: 44g; 38% of calories
Carbs: 41g; 36% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small baking dish, rub the chicken breast with half the olive oil, the lemon juice, dried basil, oregano, half the salt, and half the pepper.
Roast the chicken for 20 to 25 minutes until cooked through. Transfer the chicken to a plate to rest for 5 minutes. Done when opaque in the center, 165°F.
While the chicken roasts, combine the quinoa, water, and a pinch of the salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
While the quinoa rests, place a steamer basket in a pot with a little water. Add the broccoli, cover, and steam for 5 to 6 minutes until tender. Toss the broccoli with the remaining olive oil, salt, and pepper.

Nutrition

Ingredients

Instructions

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