YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and charred roasted broccoli for a satisfying, smoky crunch.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with garlic powder, sea salt, black pepper, and half of the lemon juice.
Heat a grill or grill pan over medium-high heat and lightly grease with the remaining teaspoon of olive oil.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Fluff the pre-cooked quinoa and place it in a bowl, topping it with the sliced chicken and roasted broccoli.
Drizzle the remaining lemon juice over the entire dish before serving.