YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and charred roasted broccoli with a hint of smoky garlic.
INGREDIENTS
4.6 oz Boneless Skinless Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
While broccoli roasts, season the chicken breast with your favorite dried herbs like oregano or thyme.
Heat a grill pan or outdoor grill to medium-high heat and lightly coat with the remaining oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a small saucepan over low heat or in the microwave.
Slice the chicken and serve it over the quinoa with the roasted broccoli on the side.
Finish the entire dish with a fresh squeeze of lemon juice for a bright, clean flavor.