YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-garlic marinated chicken breast grilled until juicy, served with fluffy quinoa and charred roasted broccoli for a satisfying, smoky finish.
INGREDIENTS
7 oz Chicken Breast
3/4 cup Cooked Quinoa
2 cups Broccoli Florets
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Whisk together the minced garlic, lemon juice, and half of the olive oil in a small bowl to create a marinade.
Coat the chicken breast thoroughly in the marinade and let it rest for at least 15 minutes to absorb the flavors.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, heat a grill pan or outdoor grill to medium-high heat.
Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small saucepan or microwave until fluffy and hot.
Slice the grilled chicken into strips and serve immediately alongside the quinoa and roasted broccoli.