YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a vibrant and satisfying lunch featuring a perfectly grilled chicken breast served alongside fluffy quinoa and crunchy roasted broccoli. The delicate char of the chicken, the nutty flavor of quinoa, and the caramelized edges of the broccoli come together with a hint of olive oil and zesty lemon, creating a meal that's as wholesome as it is delicious.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
3 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 garlic clove
Salt & Pepper to taste
PREPARATION
In a small bowl, combine the lemon juice, minced garlic, 1 teaspoon of olive oil, salt, and pepper to create a marinade.
Place the 5-ounce chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow it to marinate for at least 20 minutes.
Preheat your grill or grill pan over medium-high heat. Meanwhile, preheat your oven to 400°F for the broccoli.
Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions, using water or a low-sodium broth for extra flavor. Measure out 1/2 cup once cooked.
Toss the broccoli with the remaining 2 teaspoons of olive oil, a pinch of salt, and pepper. Spread the broccoli evenly on a baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes, stirring halfway through to ensure even caramelization.
Plate the sliced grilled chicken alongside the quinoa and roasted broccoli. Garnish with an extra squeeze of lemon if desired and serve warm.