Baked Chicken, Italian Herb Quinoa & Broccoli – Day 3

I had lots of leftover broccoli from the night before, so I repeated my veggie for Day 3 … something you won’t see TOO often from me.  


This recipe will make 1 meal

(Obviously, you can double or triple ingredients if you’re making it for your family or friends)

Calories: About 500

Ingredients Needed:

  • 5 oz. Thin Sliced Boneless Skinless Chicken Breast
  • Broccoli Florets (Fresh or Frozen work)
  • 1/4 cup Quinoa (I used Earthly Choice for this recipe:
  • Fresh Basil
  • Fresh Parsely
  • Dried Oregano
  • Ground Pepper
  • Coconut Oil (I use Spectrum Organic Coconut Oil:
  • Fresh Garlic (amount to your taste – I used 2 cloves)
  • 1/4 cup Organic, Low Sodium Chicken Broth (I use Pacific:


  • Preheat Oven to 350
  • Season the chicken (I used garlic powder, onion powder and ground pepper)
  • Once preheated cook the chicken for 35-40 minutes
  • Rinse the quinoa under water to get rid of the bitter taste
  • Place quinoa in boiling water
  • Cook quinoa for about 15 minutes (anywhere from 10-20, I find, depending on your stovetop heat).
  • Once quinoa is cooked through, add 1/4 cup chicken broth, fresh basil and parsley along with garlic powder, oregano and pepper and mix through.
  • While the quinoa is cooking, sauté broccoli florets (coconut oil and fresh garlic)
  • Once the chicken / quinoa / broccoli is all done, serve and ENJOY!

Happily & Healthily Yours,



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