YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb grilled chicken served over a bed of fluffy quinoa with florets of broccoli roasted until they achieve a savory char.
INGREDIENTS
4.5 ounces cooked Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
1 teaspoon Olive Oil
Fresh lemon juice
Garlic powder, salt, and 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, salt, and pepper, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with garlic powder, salt, and pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken and broccoli cook, prepare the quinoa according to package instructions if not using pre-cooked portions.
Slice the grilled chicken and serve it over the fluffy quinoa alongside the roasted broccoli.
Finish the dish with a generous squeeze of fresh lemon juice for brightness.