YOUR SOLIN GENERATED RECIPE
Grilled Lemon Chicken with Quinoa and Roasted Broccoli
Savor the tangy, bright flavors of lemon-marinated chicken paired with hearty quinoa and perfectly roasted broccoli. A drizzle of premium olive oil ties the elements together into a satisfying, well-balanced lunch that is as visually appealing as it is delicious.
INGREDIENTS
2 ounces Chicken Breast
1/3 cup Cooked Quinoa
1/2 cup Broccoli florets
2 tsp Extra Virgin Olive Oil (for marinade)
1 tbsp Extra Virgin Olive Oil (finishing drizzle)
1 tbsp Lemon Juice
1 clove Garlic, minced
Salt and Pepper to taste
PREPARATION
In a small bowl, combine 2 teaspoons of extra virgin olive oil with 1 tablespoon lemon juice, 1 minced garlic clove, and a pinch of salt and pepper.
Slice the chicken breast into a thin piece (or pound it lightly) to allow for even grilling. Add the chicken to the marinade and let it sit for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 3-4 minutes per side until cooked through and slightly charred. Remove and let rest.
Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with a small drizzle of olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 10-12 minutes until tender and lightly browned.
Prepare quinoa according to package directions if not already cooked. A 1/3 cup serving of cooked quinoa works well for this recipe.
Plate the dish by spooning the quinoa, arranging the roasted broccoli around it, and slicing the grilled lemon chicken on top. Drizzle the finishing tablespoon of olive oil over the dish for extra richness.
Serve immediately and enjoy the vibrant blend of citrusy chicken, nutty quinoa, and savory roasted broccoli.