YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over a bed of fluffy quinoa and broccoli roasted until the edges are perfectly crisp.
INGREDIENTS
4.25 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli florets
2 tsp Extra Virgin Olive Oil
1/2 tsp Garlic Powder
1/2 Lemon, juiced
Salt and pepper to taste
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, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are lightly browned and crisp.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining teaspoon of olive oil.
Grill 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.
Place the warm cooked quinoa in a bowl and top with the sliced grilled chicken and roasted broccoli.
Drizzle with the remaining lemon juice and serve immediately.