YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken Breast with Quinoa and Steamed Broccoli
Grilled chicken breast marinated in lemon and garlic, served over fluffy quinoa and steamed broccoli, finished with a drizzle of zesty herb oil.
INGREDIENTS
3 ounces Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
2 cloves Garlic, minced
PREPARATION
Marinate the chicken breast in half of the olive oil, minced garlic, lemon juice, salt, and pepper for at least 15 minutes.
Rinse the quinoa under cold water and cook in a small pot with water or vegetable broth until the liquid is absorbed and it becomes fluffy.
Steam the broccoli florets in a steamer basket over boiling water until they are tender-crisp and vibrant green.
Grill the marinated chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
Slice the grilled chicken and serve it over the cooked quinoa with the steamed broccoli on the side.
Drizzle the remaining olive oil and a squeeze of fresh lemon over the entire dish before serving.