YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
5.5 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the vegetables.
Toss the broccoli florets with half of the olive oil and the minced garlic on a rimmed baking sheet, seasoning with a pinch of sea salt.
Roast the broccoli in the oven for 15-20 minutes until the edges are tender and slightly charred.
Season the chicken breast with sea salt, black pepper, and your favorite dried herbs like oregano or thyme.
Heat a grill pan or outdoor grill to medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken rests for a few minutes, warm the pre-cooked quinoa if desired and place it in the center of a plate.
Slice the grilled chicken and arrange it over the quinoa alongside the roasted broccoli.
Drizzle the entire dish with fresh lemon juice before serving for a bright, clean finish.