YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of roasted broccoli finished with a bright, zesty squeeze of lemon.
INGREDIENTS
4.5 oz Chicken Breast
3/4 cup Cooked Quinoa
1.5 cups Broccoli Florets
3/4 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the 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 slightly charred and tender.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and a splash of lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat 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.
Prepare the quinoa according to package instructions if not already cooked, using water or low-sodium vegetable broth for extra flavor.
Fluff the cooked quinoa with a fork and stir in the remaining olive oil and a pinch of salt.
Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli, finishing the dish with the remaining fresh lemon juice.