YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Grilled chicken breast and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of lemon and a sprinkle of toasted garlic.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
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, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with garlic powder, sea salt, and black pepper on both sides.
Heat the remaining olive oil in a grill pan or outdoor grill over medium-high heat.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the meat is no longer pink.
Fluff the pre-cooked quinoa with a fork and place it in the center of your plate.
Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli.
Finish with a fresh squeeze of lemon juice and a sprinkle of toasted garlic if desired.