YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Herb-marinated chicken breast grilled until juicy, served over a bed of fluffy quinoa and tender steamed broccoli with a bright squeeze of lemon.
INGREDIENTS
5.3 oz Chicken Breast, boneless and skinless
0.65 cup Cooked Quinoa
1.1 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1/2 Lemon, juiced
1/2 tsp Dried Oregano
Pinch of Sea Salt and Black Pepper
PREPARATION
In a small bowl, whisk together the olive oil, half of the lemon juice, dried oregano, salt, and pepper to create a marinade.
Place the chicken breast in a shallow dish and coat thoroughly with the marinade, letting it rest for at least 10 minutes.
Preheat a grill pan or outdoor grill over medium-high heat and lightly oil the grates.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the meat is no longer pink.
While the chicken is grilling, place the broccoli florets in a steamer basket over a pot of boiling water.
Cover and steam the broccoli for 4 to 5 minutes until it is vibrant green and tender-crisp.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Slice the grilled chicken into strips and serve alongside the quinoa and steamed broccoli.
Finish the dish with a final squeeze of fresh lemon juice over the chicken and vegetables.