YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served alongside fluffy quinoa and oven-roasted broccoli with a hint of toasted garlic.
INGREDIENTS
4.5 ounces Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15 to 20 minutes until the edges are slightly browned.
Season the chicken breast with your favorite dried herbs and grill over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, warm your pre-cooked quinoa in a small skillet or microwave until fluffy.
Slice the chicken into strips and serve over the quinoa with the roasted broccoli, finishing the dish with a drizzle of the remaining oil and fresh lemon juice.