YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken Breast with Quinoa and Roasted Broccoli
Chicken breast marinated in lemon and garlic, grilled and served with fluffy quinoa and roasted broccoli florets with charred, crispy edges.
INGREDIENTS
4 ounces Chicken Breast
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 tablespoons Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half a tablespoon of olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.
Whisk together the lemon juice, minced garlic, and another half tablespoon of olive oil in a small bowl.
Coat the chicken breast thoroughly with the lemon-garlic mixture and season with a pinch of salt.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
Drizzle the remaining half tablespoon of olive oil over the cooked quinoa and fluff with a fork.
Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli for a clean, nutrient-dense lunch.