YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Roasted Chicken with Quinoa and Roasted Broccoli
Savor a vibrant blend of juicy, lemon-garlic marinated chicken paired with fluffy quinoa and perfectly roasted broccoli. This balanced dish harmonizes bright citrus notes with a garlic kick and a subtle crunch, delivering a nutritious, wholesome meal that’s both satisfying and flavorful.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
2 cloves Garlic
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, whisk lemon juice, minced garlic, a pinch of salt, and black pepper. Add a drizzle of olive oil to create a marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it coats the meat well. Let it marinate for at least 15 minutes.
Meanwhile, toss the broccoli florets with the remaining olive oil, a splash of lemon juice, salt, and pepper.
Arrange the marinated chicken on a baking sheet and roast in the preheated oven for 20-25 minutes until cooked through.
On a separate tray or during the last 15 minutes, roast the broccoli until tender and lightly crisped.
Reheat or prepare the cooked quinoa as per package instructions if not already done.
Serve the roasted chicken sliced over a bed of quinoa, with the roasted broccoli on the side. Garnish with a final squeeze of lemon if desired.