YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled to perfection and served over a bed of fluffy quinoa with lemon-garlic roasted broccoli that has delicious charred edges.
INGREDIENTS
6.5 ounces Boneless Skinless Chicken Breast
0.5 cup Cooked Quinoa
2 cups Broccoli florets
1.5 teaspoons Extra Virgin Olive Oil
0.5 teaspoon Garlic Powder
1 tablespoon Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil, garlic powder, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While broccoli roasts, season the chicken breast with salt, pepper, and a squeeze of lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining 0.5 teaspoon of olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing into strips.
Warm the pre-cooked quinoa if needed and fluff with a fork.
Plate the quinoa and top with the sliced grilled chicken and roasted broccoli, finishing with an extra squeeze of fresh lemon juice.