YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
4 ounces Grilled Chicken Breast
3/4 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1/2 Lemon, juiced
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and heat a grill or grill pan over medium-high heat.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on a 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 any desired dried herbs like oregano or garlic powder.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken and broccoli cook, warm the pre-cooked quinoa in a small saucepan or microwave.
Slice the grilled chicken into strips.
Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and sliced chicken.
Drizzle with the remaining olive oil and fresh lemon juice before serving.