YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of lemon and a hint of smoky paprika.
INGREDIENTS
4.5 ounces Boneless Skinless Chicken Breast
3/4 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper on the prepared baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
If not using pre-cooked quinoa, prepare according to package instructions until fluffy.
Slice the grilled chicken and serve it over the quinoa with a side of roasted broccoli.
Drizzle the entire dish with fresh lemon juice before serving.