YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over a bed of fluffy quinoa and lemon-roasted broccoli with a hint of garlic and a smoky char.
INGREDIENTS
4 oz Boneless Skinless Chicken Breast
2/3 cup Cooked Quinoa
1 cup Broccoli florets
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F 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 in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with your favorite dry herbs like oregano or thyme.
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a tiny bit of oil if needed.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
Place the warm cooked quinoa in a bowl and top with the roasted broccoli and sliced grilled chicken.
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.