YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast paired with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
4 ounces Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
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 and a pinch of sea salt, then spread them in a single layer on the 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 any desired dried herbs like oregano or thyme.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil or spray.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli.
Drizzle the remaining olive oil and fresh lemon juice over the entire plate before serving.