YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa and tender roasted broccoli with a touch of charred goodness.
INGREDIENTS
5.3 oz Chicken Breast
0.55 cup Cooked Quinoa
1.6 cups Broccoli Florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
In a small bowl, whisk together half of the olive oil, lemon juice, and your choice of dried herbs like oregano or garlic powder.
Coat the chicken breast in the marinade and let it sit for at least 15 minutes.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with the remaining olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.
While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into strips.
Warm the pre-cooked quinoa and fluff it with a fork.
Plate the quinoa topped with the sliced grilled chicken and serve alongside the roasted broccoli.