YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets with a hint of charred garlic.
INGREDIENTS
4 ounces Chicken Breast
0.67 cup cooked Quinoa
1.5 cups Broccoli florets
2 teaspoons Extra Virgin Olive Oil
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 cracked black pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with the remaining teaspoon of olive oil, lemon juice, and your favorite dried herbs like oregano or thyme.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into strips.
Fluff the pre-cooked quinoa with a fork and place it in a bowl.
Top the quinoa with the sliced grilled chicken and the roasted broccoli florets.