YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets featuring crisp charred edges.
INGREDIENTS
5.5 ounces Chicken Breast
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon 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 pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic powder, and any preferred dried herbs.
Brush the chicken breast with the lemon-garlic mixture on both sides.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Prepare the quinoa according to package directions if not already cooked, using water or low-sodium broth for extra flavor.
Plate the grilled chicken alongside the fluffy quinoa and roasted broccoli, finishing with a squeeze of fresh lemon if desired.