YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served with fluffy quinoa and charred broccoli for a satisfying, smoky finish.
INGREDIENTS
5.3 oz Chicken Breast, boneless and skinless
0.5 cup Cooked Quinoa
1 cup Broccoli florets
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of sea salt, black pepper, and garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly grease with the remaining teaspoon of olive oil.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Allow the chicken to rest for 3 minutes before slicing it into strips.
Fluff the pre-cooked quinoa and place it in a bowl or on a plate.
Top the quinoa with the sliced grilled chicken and roasted broccoli, then drizzle the remaining lemon juice over the entire dish before serving.