YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender chicken breast grilled with lemon and garlic, served with nutty quinoa and roasted broccoli florets that have a satisfyingly crisp char.
INGREDIENTS
5.3 ounces Boneless Skinless Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create a marinade.
Place the chicken breast in the marinade and let it sit for at least 15 minutes to absorb the flavors.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the remaining olive oil and a pinch of sea salt directly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into strips to keep it juicy.
Fluff the pre-cooked quinoa with a fork and place it in the center of a lunch bowl.
Top the quinoa with the sliced chicken and roasted broccoli, finishing with an extra squeeze of lemon if desired.