YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-garlic chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets finished with a touch of charred goodness.
INGREDIENTS
4.6 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and prepare a grill pan over medium-high heat.
Toss the broccoli florets with half the olive oil and a pinch of sea salt, then roast until the edges are tender.
Simmer the quinoa in water until the liquid is absorbed and the grains are light and fluffy.
Season the chicken breast with the remaining oil, minced garlic, and lemon juice.
Grill the chicken for about 6 minutes per side until fully cooked and juicy.
Serve the chicken over the bed of quinoa with the roasted broccoli on the side.