Seared Chili-Lime Chicken with Roasted Broccoli and Quinoa Salad

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, about 4 breasts
• 2 tbsp fresh lime juice
• 2 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 4 cups broccoli florets
• 2 tbsp extra virgin olive oil, for roasting
• 1 cup quinoa, dry, uncooked
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• to taste salt and pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   2. In a shallow dish, combine the chicken breasts, lime juice, chili powder, garlic powder, and 1/2 tsp salt. Let marinate for 15-20 minutes.