YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Grilled chicken breast and fluffy quinoa paired with oven-roasted broccoli florets, finished with a drizzle of bright, zesty lemon.
INGREDIENTS
5.3 ounces Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with garlic powder, salt, and black 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.
While the chicken rests, warm the pre-cooked quinoa in a small pan or microwave.
Slice the chicken into strips and serve over the quinoa alongside the roasted broccoli.
Whisk the remaining teaspoon of olive oil with the lemon juice and drizzle over the entire dish before serving.