Name: Lemon garlic roasted chicken breast
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 1/2 tsp dried parsley; 5 oz broccoli florets

Nutrition

Per serving

480 calories

Protein: 51g; 41% of calories
Carbs: 43g; 34% of calories
Fat: 14g; 25% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small baking dish, toss the chicken breast with half the olive oil, the lemon juice, minced garlic, half the salt, and the black pepper. Roast for 20 to 25 minutes until the center is opaque and reaches an internal temperature of 165°F.
While the chicken roasts, combine the quinoa, water, and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let the quinoa rest for 5 minutes before fluffing with a fork.
Place a steamer basket over a pot of boiling water. Add the broccoli florets, cover, and steam for 5 to 7 minutes until tender and bright green.
Stir the dried parsley and the remaining olive oil into the fluffed quinoa. Plate the roasted chicken breast with any accumulated pan juices alongside the herb quinoa and steamed broccoli.

Nutrition

Ingredients

Instructions

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