YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and roasted broccoli florets, finished with a squeeze of lemon and a hint of charred goodness.
INGREDIENTS
4 ounces Chicken Breast
1/5 cup dry Quinoa
1 cup Broccoli florets
2.5 teaspoons Extra Virgin 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 1 teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly browned.
Rinse the quinoa under cold water and place it in a small pot with 1/2 cup of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
Once the quinoa is cooked, fluff it with a fork and stir in the remaining 1.5 teaspoons of olive oil and the lemon juice.
Slice the grilled chicken and serve it alongside the fluffy quinoa and the roasted charred broccoli.