YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Broccoli
Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and lemon dressing, topped with a sprinkle of crumbly feta.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Cooked Quinoa
1 1/2 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp Feta Cheese
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Cut the broccoli into bite-sized florets and toss with half of the olive oil, salt, and pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.
Season the chicken breast with your choice of dried herbs like oregano or garlic powder.
Grill the chicken over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing into thin strips or cubes.
In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and grilled chicken.
Whisk the remaining olive oil with the lemon juice and pour it over the salad, tossing well to coat.
Transfer to a plate and finish by crumbling the feta cheese over the top.