YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and charred roasted broccoli for a satisfying, smoky finish.
INGREDIENTS
4.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups 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 the garlic powder on the prepared baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with salt, pepper, and half of the lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
In a small bowl, fluff the warm cooked quinoa and toss it with the remaining teaspoon of olive oil and the rest of the lemon juice.
Slice the grilled chicken and serve it alongside the lemon-infused quinoa and roasted broccoli.