YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli with a squeeze of zesty lemon.
INGREDIENTS
4.5 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli florets
2 teaspoons Extra Virgin Olive Oil
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 roast for 15-20 minutes until the edges are charred.
Prepare the quinoa according to package instructions using water or a low-sodium vegetable broth for extra flavor.
Season the chicken breast with sea salt, black pepper, and garlic powder.
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
Fluff the cooked quinoa with a fork and place it in a bowl or on a plate.
Top the quinoa with the grilled chicken and roasted broccoli.
Drizzle the remaining teaspoon of olive oil and a fresh squeeze of lemon juice over the entire dish before serving.