Regal's LifeStyle Change Meal Suggestions

Ingredients

• 4-6 oz chicken breast
• 1 cup Brussels sprouts, halved
• 1/2 cup quinoa
• 1 tbsp olive oil
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 1 lemon, zested and juiced
• 1 cup vegetable broth
• 1 clove garlic, minced

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the chicken breast with salt, pepper, thyme, rosemary, garlic powder, and onion powder. Drizzle with lemon juice and zest.
3. Place the chicken in a baking dish and roast for 20-25 minutes or until cooked through.
4. Meanwhile, heat 1/2 tablespoon of olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
5. Add quinoa to the saucepan and toast for 2 minutes. Stir in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the broth is absorbed.
6. In a separate skillet, heat the remaining olive oil over medium-high heat. Add the Brussels sprouts, cut side down, and cook until caramelized and tender, about 8 minutes. Season with salt and pepper.
7. Plate the chicken alongside the quinoa pilaf and Brussels sprouts. Garnish with additional lemon zest if desired.

Nutritional Information