YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Lemon-marinated chicken breast grilled until juicy and served with nutty quinoa and oven-roasted broccoli florets that are perfectly tender-crisp.
INGREDIENTS
7 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and heat a grill or grill pan over medium-high heat.
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on a baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and the stems are tender.
Brush the chicken breast with the remaining olive oil and season with lemon juice and your favorite dried herbs.
Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the juices run clear.
Warm the pre-cooked quinoa in a small pan or microwave until heated through.
Plate the grilled chicken alongside the roasted broccoli and quinoa, finishing with an extra squeeze of fresh lemon if desired.