Seared Ginger-Garlic Chicken with Roasted Broccoli and Quinoa Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 4 cups broccoli florets
• 2 tbsp olive oil
• 1 cup quinoa, cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 18-20 minutes, until tender and lightly charred.

2. 2

   2. In a medium bowl, combine the chicken, ginger, garlic, soy sauce, and rice vinegar. Toss to coat the chicken.