YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Steamed Broccoli and Quinoa
Grilled lemon-herb chicken breast served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright and zesty squeeze of citrus.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Olive Oil
Fresh lemon juice and dried herbs
PREPARATION
Season the chicken breast with salt, black pepper, and your favorite dried herbs like oregano or thyme.
Heat the olive oil in a grill pan or outdoor grill over medium-high heat.
Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken is grilling, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.
Warm the pre-cooked quinoa in a small saucepan or microwave and fluff it with a fork.
Slice the grilled chicken and serve it alongside the quinoa and steamed broccoli.
Finish the dish with a fresh squeeze of lemon juice for a bright, clean flavor profile.