YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Grilled chicken breast and roasted broccoli served over a bed of fluffy quinoa, finished with a squeeze of zesty charred lemon.
INGREDIENTS
4.9 oz Boneless Skinless Chicken Breast
2/3 cup Cooked Quinoa
1.5 cups Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1/2 Lemon
Pinch of Garlic Powder, Salt, and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly crisp.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and the remaining 1/2 teaspoon of olive oil.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa if necessary and fluff it with a fork.
Slice the grilled chicken into strips.
Assemble the bowl by placing the quinoa at the base, topped with the sliced chicken and roasted broccoli.
Squeeze fresh lemon juice over the entire dish before serving.