YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa alongside roasted broccoli with a hint of charred garlic.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
Fresh lemon juice, garlic powder, and sea salt to taste
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, minced garlic, and a pinch of sea salt.
Spread the broccoli on the baking sheet and roast for 15 to 20 minutes until the edges are slightly charred.
While the broccoli roasts, season the chicken breast with lemon juice, sea salt, and black pepper.
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.
Slice the grilled chicken and serve over the quinoa with the roasted broccoli on the side.
Drizzle the remaining teaspoon of olive oil and a squeeze of fresh lemon over the entire dish before serving.