YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Lemon-marinated chicken breast grilled and served over fluffy quinoa with oven-roasted broccoli florets and a drizzle of zesty herb oil for a bright, charred finish.
INGREDIENTS
3.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are golden and tender.
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, minced garlic, and a pinch of dried oregano in a small bowl.
Coat the chicken breast with half of the lemon-herb mixture and season with a pinch of sea salt.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
Place the warm, cooked quinoa into a serving bowl and top with the sliced chicken and roasted broccoli.
Drizzle the remaining lemon-herb oil over the bowl and serve immediately.