YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb marinated chicken breast grilled until juicy, served over fluffy quinoa with tender roasted broccoli florets and a squeeze of charred lemon.
INGREDIENTS
4.76 ounces Chicken Breast, skinless and boneless
1 cup Cooked Quinoa
2 cups Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Garlic Powder
Pinch of Sea Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half a tablespoon of olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.
Roast the broccoli for 18-20 minutes until the edges are slightly browned and tender.
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl.
Coat the chicken breast thoroughly with the lemon-herb marinade.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
Fluff the pre-cooked quinoa with a fork and place it in a bowl.
Top the quinoa with the sliced grilled chicken and roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.