YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4.9 oz Chicken Breast
1/2 cup Cooked Quinoa
1.5 cups Broccoli florets
2 tsp Extra Virgin Olive Oil
1 tsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one 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, black 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 small amount of oil spray if needed.
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 roasted broccoli and sliced chicken breast.
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.