YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender steamed broccoli and a drizzle of zesty olive oil.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
0.5 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Whisk the lemon juice, half of the olive oil, and a pinch of garlic powder and oregano in a small bowl.
Coat the chicken breast thoroughly in the marinade and let it rest for at least 10 minutes.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked quinoa with a fork and warm it if necessary.
Slice the grilled chicken into strips and arrange it over the quinoa alongside the steamed broccoli.
Drizzle the remaining olive oil over the entire dish and finish with a crack of fresh black pepper.