YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a vibrant, nutrient-packed lunch featuring succulent grilled chicken breast marinated in zesty lemon and garlic, paired with fluffy quinoa and perfectly roasted broccoli enhanced with a creamy tahini drizzle and extra olive oil. A harmonious balance of tangy, savory, and nutty notes makes this dish both satisfying and energizing.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 tbsp Olive Oil (for roasting)
2 tbsp Tahini
1 tbsp Extra Olive Oil Drizzle
1 tbsp Lemon Juice
1 clove Garlic
PREPARATION
Begin by preparing the marinade for the chicken: mix lemon juice, minced garlic, a pinch of salt, and pepper in a bowl.
Place the 4 oz chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 20 minutes.
Preheat your grill to medium-high heat. Once heated, grill the marinated chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F. Remove and let it rest.
While the chicken is grilling, preheat your oven to 425°F to roast the broccoli.
Toss the broccoli with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 15-20 minutes until the edges are slightly charred and tender.
Heat quinoa as per package instructions if not already prepared. Use about 1/2 cup cooked quinoa.
For a creamy finishing touch, drizzle a sauce made by mixing 2 tbsp tahini with a little water, salt, and a dash of lemon juice over the assembled dish.
Plate the cooked quinoa, top with sliced grilled chicken breast and roasted broccoli, and finish with an extra drizzle of 1 tbsp olive oil for added flavor and richness.
Serve warm and enjoy your balanced, nutrient-rich meal.