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 oz Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F to prepare for roasting the vegetables.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on a 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, sea salt, and black pepper.
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
Rinse the quinoa and cook it in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.
Assemble the bowl by placing the quinoa at the base, topped with the roasted broccoli and sliced chicken.
Drizzle the remaining teaspoon of olive oil and a fresh squeeze of lemon juice over the dish before serving.