YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with oven-roasted broccoli florets that have perfectly charred edges.
INGREDIENTS
5 ounces Chicken Breast
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon 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 spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and the remaining olive oil.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not already cooked.
Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli with a squeeze of fresh lemon juice.