YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
5 oz Chicken Breast
2/3 cup Cooked Quinoa
1 cup Broccoli Florets
2 tsp Extra Virgin Olive Oil
Sea Salt, Black Pepper, Garlic Powder, and Lemon
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 on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare the quinoa by simmering in water or broth until all liquid is absorbed and the grain is fluffy.
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into strips.
Assemble your bowl by placing the quinoa at the base, topped with the sliced chicken and roasted broccoli.
Drizzle with the remaining teaspoon of olive oil and a fresh squeeze of lemon juice before serving.