Name: Lemon herb grilled chicken and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 7 oz broccoli, cut into florets; 1/4 cup quinoa; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 1 1/4 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup water

Nutrition

Per serving

476 calories

Protein: 50g; 41% of calories
Carbs: 44g; 35% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the broccoli florets with half the olive oil and a pinch of salt. Roast for 20 minutes until the edges are charred and the stems are tender.
In a small saucepan, combine the quinoa and water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the broccoli and quinoa cook, whisk the remaining olive oil, lemon juice, dried basil, garlic powder, remaining salt, and black pepper in a small bowl. Coat the chicken breast thoroughly in the marinade.
Heat a grill pan over medium-high heat. Place the chicken on the hot pan and cook for 5 to 6 minutes. Flip the chicken and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Fluff the quinoa with a fork. Serve the grilled chicken breast alongside the roasted broccoli and the quinoa.

Nutrition

Ingredients

Instructions

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