YOUR SOLIN GENERATED RECIPE
Grilled Lemon Herb Chicken Breast with Steamed Broccoli and Quinoa
Chicken breast grilled with zesty lemon and fresh oregano, served over fluffy quinoa and vibrant steamed broccoli with a drizzle of silky olive oil.
INGREDIENTS
6.5 ounces Chicken Breast
1 cup cooked Quinoa
1 cup steamed Broccoli
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dried Oregano
PREPARATION
In a small bowl, whisk together the lemon juice, dried oregano, and one teaspoon of olive oil to create a marinade.
Place the chicken breast in a shallow dish or resealable bag and coat thoroughly with the marinade, letting it sit for at least 15 minutes.
Preheat a grill or non-stick skillet over medium-high heat.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.
While the chicken is cooking, steam the broccoli florets over boiling water for about 5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Slice the grilled chicken and serve it alongside the quinoa and steamed broccoli.
Drizzle the remaining teaspoon of olive oil over the broccoli and quinoa, and season with a pinch of sea salt if desired.