YOUR SOLIN GENERATED RECIPE
Grilled Lemon Garlic Chicken with Quinoa and Roasted Broccoli
Tender chicken breast marinated in lemon and garlic, grilled until juicy and served over fluffy quinoa with charred, crispy roasted broccoli.
INGREDIENTS
3 oz Chicken Breast
0.75 cup cooked Quinoa
1 cup Broccoli florets
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Toss the broccoli florets with half of the olive oil, salt, and pepper on a parchment-lined baking sheet.
Roast the broccoli for 15-20 minutes until the edges are charred and crispy.
Whisk together the lemon juice, minced garlic, and the remaining olive oil in a small bowl to create a marinade.
Marinate the chicken breast in the lemon-garlic mixture for at least 10 minutes.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Cook the quinoa in water or vegetable broth according to package instructions until all liquid is absorbed and the grains are fluffy.
Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.