YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and vibrant steamed broccoli with a zesty squeeze of lemon.
INGREDIENTS
6.5 ounces Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
0.5 teaspoon Dried Oregano
PREPARATION
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, and dried oregano.
Place the chicken breast in a shallow dish and coat thoroughly with the marinade, letting it sit for at least 10 minutes.
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken cooks, steam the broccoli florets over boiling water for 4-5 minutes until they are tender-crisp and bright green.
Warm the pre-cooked quinoa in a small saucepan or microwave if needed.
Slice the grilled chicken and serve it alongside the quinoa and steamed broccoli.
Finish with an extra squeeze of fresh lemon and a pinch of sea salt if desired.