YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets, finished with a squeeze of charred lemon.
INGREDIENTS
4.5 ounces Chicken Breast
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crispy.
Season the chicken breast with the remaining half teaspoon of olive oil, fresh lemon juice, and your choice of dried herbs like oregano or garlic powder.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through and fluff it with a fork.
Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli with a final squeeze of fresh lemon.