YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Grilled chicken breast seasoned with lemon and garlic, served over fluffy quinoa with oven-roasted broccoli for a satisfying charred crunch.
INGREDIENTS
4 oz Boneless Skinless Chicken Breast
3/4 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/2 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, and a pinch of salt in a small bowl.
Coat the chicken breast in the lemon-garlic marinade and grill over medium-high heat for 6 to 7 minutes per side until fully cooked.
Let the chicken rest for a few minutes before slicing it into strips.
Warm the pre-cooked quinoa and fluff it with a fork before placing it in a bowl.
Top the quinoa with the grilled chicken and roasted broccoli, finishing with an extra squeeze of lemon if desired.