YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender chicken breast grilled with garlic and lemon, served alongside fluffy quinoa and broccoli florets roasted until they are perfectly charred.
INGREDIENTS
3.2 ounces Boneless Skinless Chicken Breast
0.65 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
Toss the broccoli florets on a baking sheet with one teaspoon of olive oil, a pinch of salt, and black pepper.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly browned.
While the broccoli roasts, prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.
Season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan over medium-high heat and lightly coat with the remaining teaspoon of olive oil.
Grill the chicken for approximately 5 to 7 minutes per side until cooked through to an internal temperature of 165°F.
Slice the grilled chicken and serve it over the warm quinoa with the roasted broccoli, finishing with the remaining squeeze of lemon juice.