YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled to perfection and served over fluffy quinoa with tender roasted broccoli florets, finished with a zesty squeeze of charred lemon.
INGREDIENTS
4.4 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the 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 charred.
Season the chicken breast with garlic powder, salt, and pepper on both sides.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil spray if needed.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken rests for a few minutes, warm the pre-cooked quinoa in a small pan or microwave.
Slice the chicken into strips and serve over the quinoa alongside the roasted broccoli.
Drizzle the remaining olive oil and fresh lemon juice over the entire plate before serving.