YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast paired with fluffy quinoa and charred broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
4 ounces Boneless Skinless Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea 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 your favorite dry herbs, salt, and pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining half teaspoon of oil.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
In a bowl, fluff the pre-cooked quinoa and top it with the roasted broccoli and sliced chicken.
Drizzle the entire dish with fresh lemon juice before serving.