YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Oats-Crust, Quinoa & Roasted Broccoli
Savor a light yet satisfying lunch featuring a juicy grilled chicken breast encrusted with a crunchy oat mixture, paired with fluffy quinoa and tender, roasted broccoli drizzled in olive oil. This dish brings together a delightful interplay of textures and flavors that promise a nourishing and heartwarming meal.
INGREDIENTS
5 oz Chicken Breast (~142g)
1/4 cup ground Rolled Oats (~20g)
1 cup cooked Quinoa (~185g)
1.5 cups Broccoli (~130g)
1 tbsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Prepare the roasted broccoli by tossing it with olive oil, a pinch of salt and pepper, and a sprinkle of garlic powder. Spread evenly on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.
For the chicken, season both sides lightly with salt, pepper, garlic powder, and lemon juice.
Place the ground rolled oats on a small plate. Press the chicken breast into the oats to create an even, light crust on one side.
Preheat a grill pan or outdoor grill to medium-high heat. Begin by placing the chicken, oat-side down, on the grill. Grill for about 4-5 minutes to help set the crust.
Flip the chicken carefully and continue grilling for another 5-6 minutes until fully cooked through and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the quinoa if not already cooked. Fluff with a fork and season lightly with lemon juice, salt, and pepper.
To serve, plate the quinoa topped with the sliced grilled chicken and arrange the roasted broccoli on the side.
Finish with an extra drizzle of olive oil and a squeeze of fresh lemon juice as desired.