YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast paired with fluffy quinoa and charred broccoli florets, finished with a squeeze of zesty lemon.
INGREDIENTS
4 ounces Grilled Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon 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, sea salt, and black pepper, 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.
Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.
Grill the chicken over medium-high heat for about 6-7 minutes per side until cooked through and the internal temperature reaches 165°F.
While the chicken and broccoli cook, prepare the quinoa by simmering in water or low-sodium broth until fluffy.
Slice the chicken into strips and serve over the bed of quinoa with the roasted broccoli.
Whisk the remaining half teaspoon of olive oil with the lemon juice and drizzle over the entire dish before serving.