YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Lemon-marinated chicken breast grilled until juicy and served with fluffy quinoa and oven-roasted broccoli florets with a touch of charred goodness.
INGREDIENTS
5.5 oz Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
0.5 tsp Extra Virgin Olive Oil
0.5 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until the edges are slightly browned and tender.
Whisk together the remaining olive oil, lemon juice, and your preferred dry herbs to create a quick marinade.
Coat the chicken breast in the marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken rests, fluff the pre-cooked quinoa with a fork.
Slice the chicken and serve it alongside the roasted broccoli and quinoa for a balanced, protein-packed meal.