YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender grilled chicken breast served over a bed of fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
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, salt, and pepper on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are crispy and slightly charred.
Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or garlic powder.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken and broccoli cook, prepare the quinoa according to package instructions or warm up pre-cooked quinoa.
Slice the grilled chicken into strips.
Assemble the bowl by placing the quinoa at the bottom, topped with the roasted broccoli and sliced chicken.
Drizzle with the remaining olive oil and fresh lemon juice before serving.