YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled to perfection and served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of citrus and savory crisp edges.
INGREDIENTS
3.8 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
2.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one and a half teaspoons of olive oil, sea salt, and cracked black pepper.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crisp.
Season the chicken breast with your favorite herbs and the remaining teaspoon of olive oil.
Grill the chicken over medium-high heat for about 6 minutes per side until fully cooked through.
Warm the pre-cooked quinoa in a small saucepan or microwave until fluffy.
Serve the grilled chicken over the quinoa with the roasted broccoli on the side and a bright squeeze of lemon juice.