- 4 teaspoons grape seed oil

- 6 ounces boneless, skinless chicken breasts

- 4 cups fresh or frozen broccoli florets

- 2 teaspoon Himalayan sea salt

- 1/2 teaspoon garlic powder

- 2 garlic cloves, minced

- 1/2 cup chopped fresh parsley

1. Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 teaspoon of the grape seed oil.

2. Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.

3. Drizzle the broccoli with the remaining 3 teaspoons grape seed oil and sprinkle everything with Himalayan sea salt and garlic powder.

4. Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 160°F, about 25 to 30 minutes.

5. In a small bowl, combine the garlic and parsley.

6. Top each chicken breast with some of the mixture. Broil until the broccoli is deeply browned, 3 minutes.

7. Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Serve warm.

This recipe makes 2 servings. This equates to the serving having - 3 ounces of Protein, 2 servings of Vegetables, and 2 servings of Healthy Fat on the Access Health Plan