YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and oven-roasted broccoli florets for a satisfying crunch.
INGREDIENTS
3.2 oz Grilled Chicken Breast
1/2 cup Cooked Quinoa
1 cup 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 1/2 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 salt, pepper, and dried herbs of your choice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.
Grill the chicken for 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 and serve it over a bed of fluffy quinoa with the roasted broccoli on the side.
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire plate before serving.