YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken with Quinoa and Roasted Broccoli
Tender chicken breast marinated in lemon and garlic, grilled and served over fluffy quinoa with crisp roasted broccoli.
INGREDIENTS
3.8 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Whisk together half of the olive oil, lemon juice, and minced garlic in a small bowl to create a marinade.
Place the chicken breast in the marinade and let it sit for at least 15 minutes.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the remaining olive oil and a pinch of salt, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are golden and crisp.
While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.
Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing.
Serve the grilled chicken over a bed of warm quinoa alongside the roasted broccoli.