YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Grilled lemon-marinated chicken breast served with fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of charred lemon.
INGREDIENTS
3.2 ounces Chicken Breast
1/3 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
Pinch of Garlic Powder, Salt, and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly caramelized.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan over medium-high heat and lightly coat with the remaining half teaspoon of olive oil.
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Slice the chicken and serve it alongside the roasted broccoli and quinoa, drizzling the remaining lemon juice over the top for a bright finish.