YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Grilled chicken breast served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon for a bright, zesty zing.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with salt, pepper, and any dried herbs of your choice.
Heat a grill pan or cast-iron skillet over medium-high heat and lightly coat with a tiny bit of oil if needed.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Allow the chicken to rest for 3 minutes before slicing to keep it juicy.
Place the warm quinoa on a plate, top with the sliced chicken and roasted broccoli, and drizzle the remaining teaspoon of olive oil over the top.