YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Grilled chicken breast and fluffy quinoa served with oven-roasted broccoli, finished with a squeeze of lemon and a pinch of toasted garlic.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.
Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of salt, then spread them on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until the edges are slightly charred and tender.
Season the chicken breast with salt, pepper, and garlic powder, then brush 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.
If the quinoa is not already cooked, simmer 1/4 cup dry quinoa with 1/2 cup water for 15 minutes until fluffy.
Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli, finishing with a fresh squeeze of lemon juice.