YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Lemon-marinated chicken breast grilled until juicy, served with nutty quinoa and oven-roasted broccoli florets for a satisfying, charred finish.
INGREDIENTS
4 oz Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of Garlic Powder and Sea Salt
PREPARATION
Whisk together the lemon juice, half of the olive oil, garlic powder, and a pinch of salt in a small bowl.
Place the chicken breast in the marinade and let it sit for at least 10 minutes to absorb the flavors.
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with the remaining olive oil and spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly crisp.
While the broccoli roasts, heat a grill pan or non-stick skillet over medium-high heat.
Grill the chicken breast for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small pan or microwave.
Slice the chicken into strips and serve alongside the roasted broccoli and fluffy quinoa.