YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and charred roasted broccoli with a hint of smoky garlic.
INGREDIENTS
3.9 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, garlic powder, salt, and pepper on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with salt, pepper, and dried herbs of your choice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of the remaining oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
In a small bowl, fluff the pre-cooked quinoa and season with a squeeze of fresh lemon juice.
Slice the grilled chicken and serve alongside the quinoa and roasted broccoli, drizzling any remaining olive oil over the top.