YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Juicy grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
10 oz Chicken Breast
0.5 cup cooked Quinoa
2 cups Broccoli florets
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
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, minced garlic, sea salt, and black pepper.
Spread the broccoli evenly on the baking sheet and roast for 15-20 minutes until the edges are charred and tender.
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the juices run clear.
Warm the pre-cooked quinoa and place it in the center of a plate.
Slice the grilled chicken and arrange it over the quinoa with the roasted broccoli on the side.
Finish the dish with a fresh squeeze of lemon juice for a bright pop of flavor.