YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with roasted broccoli florets that have perfectly charred edges.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half a tablespoon of olive oil, salt, and pepper on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, whisk together the lemon juice, garlic powder, and another half tablespoon of olive oil in a small bowl.
Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt and pepper.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Place the warm cooked quinoa in a bowl and top it with the sliced chicken and roasted broccoli.
Drizzle the remaining half tablespoon of olive oil over the dish and serve immediately.