YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over a bed of fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
3 oz Chicken Breast
3/4 cup cooked Quinoa
1 cup Broccoli florets
2 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1/2 Lemon, juiced
Pinch of sea salt and black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the broccoli florets with 1 teaspoon of olive oil, minced garlic, and a pinch of sea salt.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly browned and tender.
While the broccoli roasts, season the chicken breast with sea salt and black pepper.
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a tiny bit of oil if needed.
Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small pan or microwave if it isn't already hot.
Slice the grilled chicken into strips.
Assemble the bowl by placing the quinoa at the bottom, topped with the roasted broccoli and grilled chicken.
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire dish before serving.