YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served over a bed of fluffy quinoa with tender roasted broccoli and a hint of caramelized edges.
INGREDIENTS
8 ounces Chicken Breast
1/4 cup dry Quinoa
1.5 cups Broccoli florets
1 teaspoon Avocado Oil
Lemon juice and garlic powder for seasoning
PREPARATION
Preheat your oven to 400°F and preheat a grill or grill pan to medium-high heat.
Rinse the quinoa in a fine-mesh sieve, then combine with 1/2 cup water in a small saucepan and bring to a boil.
Reduce the heat to low, cover the quinoa, and simmer for 15 minutes or until the water is absorbed.
Toss the broccoli florets with half of the avocado oil, sea salt, and black pepper, then spread them on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until the edges are slightly caramelized and tender.
Season the chicken breast with lemon juice, garlic powder, and the remaining avocado oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing and serving alongside the quinoa and roasted broccoli.