YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Grilled chicken breast served over a bed of fluffy quinoa and roasted broccoli florets, finished with a bright squeeze of charred lemon.
INGREDIENTS
3.2 oz Chicken Breast
0.75 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt and pepper.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crispy.
Season the chicken breast with garlic powder, salt, and pepper to taste.
Heat a grill pan over medium-high heat and lightly coat with a small amount of oil.
Grill the chicken for about 5 to 6 minutes per side until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions and fluff with a fork.
Stir the remaining teaspoon of olive oil and a splash of fresh lemon juice into the warm quinoa.
Slice the grilled chicken and serve it atop the quinoa alongside the roasted broccoli.