YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Asparagus and Quinoa
Tender chicken breast grilled with a honey-lemon glaze, served with nutty quinoa and roasted asparagus spears for a satisfying, crisp finish.
INGREDIENTS
5.5 oz Chicken Breast
1/2 cup cooked Quinoa
100g Asparagus
3/4 tbsp Olive Oil
1 tsp Honey
1 tbsp Lemon Juice
PREPARATION
Preheat your grill to medium-high heat and preheat the oven to 400°F.
Whisk together the olive oil, lemon juice, and honey in a small bowl to create a glaze.
Brush the chicken breast with half of the glaze and season with a pinch of salt and pepper.
Toss the asparagus spears with a tiny drizzle of olive oil and place them on a parchment-lined baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
During the last 2 minutes of grilling, brush the remaining honey-lemon glaze onto the chicken.
Warm the pre-cooked quinoa in a small pan or microwave.
Plate the grilled chicken alongside the roasted asparagus and fluffy quinoa, drizzling any remaining pan juices over the top.