YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender chicken breast grilled with lemon and herbs, served with fluffy quinoa and broccoli florets roasted until they have crispy charred edges.
INGREDIENTS
4 ounces Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Lemon Juice
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper, then spread them on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly browned and crisp.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and the lemon juice.
Heat a grill pan or non-stick skillet over medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
Place the cooked quinoa in a bowl, top with the grilled chicken and roasted broccoli, and enjoy while warm.