YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with a side of oven-roasted broccoli for a satisfying, charred finish.
INGREDIENTS
2.1 oz Chicken Breast
0.43 cup Cooked Quinoa
1.1 cup Broccoli florets
1.5 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.25 tsp Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
Toss the broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and black pepper on a rimmed baking sheet.
Roast the broccoli in the oven for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with a small amount of the remaining oil.
Grill the chicken for approximately 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
In a small bowl, fluff the pre-cooked quinoa and toss it with the remaining olive oil and lemon juice.
Slice the grilled chicken into strips and serve immediately alongside the quinoa and roasted broccoli.