YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast paired with protein-rich quinoa and charred broccoli florets, finished with a drizzle of bright, zesty lemon.
INGREDIENTS
5.5 oz Chicken Breast
1/2 cup Cooked Quinoa
1.5 cups Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil, sea salt, and black pepper, 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 salt, pepper, and your favorite dried herbs like oregano or thyme.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil or spray.
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.
Warm the pre-cooked quinoa if necessary and place it in a bowl.
Top the quinoa with the sliced chicken and roasted broccoli.
Drizzle the remaining 0.5 teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.