YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with charred, tender roasted broccoli.
INGREDIENTS
4.6 oz Chicken Breast
0.65 cup Cooked Quinoa
1.6 cups Broccoli florets
1.25 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
Sea salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred and crispy.
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.
Coat the chicken breast in the lemon-herb marinade and let it sit for 5 minutes.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing it into strips.
Fluff the pre-cooked quinoa with a fork and place it in a bowl.
Top the quinoa with the sliced grilled chicken and serve the roasted broccoli on the side.