Succulent chicken breasts marinated in a zesty blend of lemon and aromatic herbs, baked to perfection alongside vibrant broccoli florets, and served with fluffy quinoa, create a balanced and nutritious meal that’s both satisfying and nourishing. With its vibrant colors, tantalizing aromas, and wholesome ingredients, this dish is sure to become a beloved staple in your PCOS-friendly meal rotation, offering a delicious way to fuel your body and delight your taste buds.
Ingredients
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- 2 boneless, skinless chicken breasts (about 4 oz each)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Juice of 1 lemon
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 cup cooked quinoa
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Instructions
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- Preheat oven to 375°F (190°C).
- In a small bowl, mix olive oil, thyme, rosemary, garlic powder, lemon juice, salt, and pepper.
- Place chicken breasts on a baking dish and brush with the herb mixture.
- Bake for 25-30 minutes or until chicken is cooked through.
- Steam broccoli florets in a steamer basket for 5-7 minutes until tender.
- Season with salt to taste.
- Cook quinoa according to package instructions.
