YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Lemon-herb chicken breast grilled until juicy, served over a bed of fluffy quinoa with tender steamed broccoli and a bright squeeze of fresh lemon.
INGREDIENTS
140g Boneless Skinless Chicken Breast
45g Dry Quinoa
150g Fresh Broccoli Florets
1 tsp Extra Virgin Olive Oil
Fresh lemon juice, salt, and black pepper to taste
PREPARATION
Rinse the quinoa under cold water and place in a small pot with 1/2 cup of water or low-sodium broth.
Bring quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is fluffy.
While quinoa cooks, season the chicken breast with salt, pepper, and a squeeze of lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with half of the olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Place a steamer basket over a pot of boiling water and steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
Toss the cooked quinoa with the remaining olive oil and a pinch of salt.
Slice the grilled chicken and serve alongside the quinoa and steamed broccoli with an extra wedge of lemon.