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 charred roasted broccoli for a smoky finish.
INGREDIENTS
3.9 ounces Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli florets
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, prepare the quinoa according to the package instructions if not already cooked.
Whisk together the remaining olive oil and lemon juice, then brush it over the chicken breast and season with salt and pepper.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into strips.
Assemble your bowl by placing the cooked quinoa at the base, topped with the sliced grilled chicken and roasted broccoli.