YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over a bed of fluffy quinoa and roasted broccoli florets with a hint of charred lemon.
INGREDIENTS
3.5 ounces boneless skinless Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a 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 crispy.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and beautiful grill marks appear.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Slice the grilled chicken into strips.
Plate the quinoa and top with the sliced chicken and roasted broccoli.
Drizzle the remaining teaspoon of olive oil and the rest of the lemon juice over the entire dish before serving.