YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Lemon-herb grilled chicken breast served over fluffy quinoa and tender-crisp steamed broccoli with a bright citrus drizzle.
INGREDIENTS
3.5 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Season the chicken breast with sea salt, cracked black pepper, and dried oregano.
Heat a grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.
Grill the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken is grilling, place the broccoli florets in a steamer basket over a pot of boiling water.
Steam the broccoli for 4 to 5 minutes until it is bright green and tender-crisp.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.
Slice the grilled chicken and serve it over the quinoa with the steamed broccoli on the side.
Drizzle the lemon-oil mixture over the entire plate before serving.