YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb chicken breast grilled until juicy and served with fluffy quinoa and tender roasted broccoli florets, finished with a bright and zesty squeeze of fresh lemon.
INGREDIENTS
5.3 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli florets
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and heat a grill pan or outdoor grill to medium-high heat.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread on a baking sheet and roast for 15 minutes until the edges are slightly crispy.
Brush the chicken breast with the remaining olive oil and season with garlic powder, salt, and black pepper.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink.
Warm the pre-cooked quinoa in a small pan or microwave and fluff with a fork.
Slice the grilled chicken and serve it alongside the roasted broccoli and quinoa, drizzling everything with fresh lemon juice for a zesty finish.