YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender chicken breast grilled with lemon and herbs, served over a bed of fluffy quinoa and roasted broccoli with a touch of charred goodness.
INGREDIENTS
5.5 ounces Chicken Breast
0.4 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
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, salt, and garlic powder until evenly coated.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with salt, pepper, and the remaining garlic powder.
Grill the chicken over medium-high heat for about 6-8 minutes per side or until the internal temperature reaches 165°F.
Prepare the quinoa according to package directions or use pre-cooked quinoa warmed through.
Slice the grilled chicken into strips and serve over the quinoa alongside the roasted broccoli.
Drizzle the remaining olive oil and a fresh squeeze of lemon juice over the entire dish.