YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli, finished with a touch of charred goodness.
INGREDIENTS
5.5 ounces Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 clove Garlic, minced
PREPARATION
Whisk together lemon juice, minced garlic, and half of the olive oil in a small bowl to create a marinade.
Place the chicken breast in a shallow dish or bag, coat with the marinade, and let sit for at least 15 minutes.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the remaining olive oil and a pinch of salt and pepper, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, heat a grill pan or outdoor grill over medium-high heat.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.
Fluff the pre-cooked quinoa and place it in a bowl.
Top the quinoa with the sliced grilled chicken and the roasted broccoli, serving immediately while warm.