YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 oz Chicken Breast
1/2 cup cooked Quinoa
1.5 cups Broccoli Florets
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with garlic powder, salt, and black pepper.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not already cooked.
Slice the grilled chicken into strips.
Assemble your meal by placing the quinoa in a bowl, topping it with the roasted broccoli and sliced chicken.
Drizzle the remaining olive oil and fresh lemon juice over the entire dish before serving.