YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Grill-marked chicken breast seasoned with oregano and served over a bed of fluffy quinoa and steamed broccoli with a bright, zesty finish.
INGREDIENTS
5 ounces Boneless Skinless Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Season the chicken breast with salt, pepper, and dried oregano.
Heat the olive oil in a grill pan over medium-high heat.
Grill the chicken for 6 to 7 minutes per side until fully cooked and juices run clear.
Steam the broccoli florets in a steamer basket for about 5 minutes until tender-crisp.
Place the cooked quinoa on a plate and top with the grilled chicken.
Serve with the steamed broccoli and an optional squeeze of fresh lemon juice.