YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa and roasted broccoli with a hint of smoky charred edges.
INGREDIENTS
3.9 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
1 cup Roasted Broccoli
2 teaspoons Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt.
Spread broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and tender.
Season the chicken breast with garlic powder, black pepper, and a squeeze of fresh lemon juice.
Heat a grill or grill pan over medium-high heat and brush with the remaining teaspoon of olive oil.
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 until fluffy.
Plate the grilled chicken alongside the quinoa and roasted broccoli for a balanced, high-protein lunch.