YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa and vibrant steamed broccoli with a bright, charred finish.
INGREDIENTS
145g Chicken Breast
3/4 cup cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
Pinch of sea salt and black pepper
PREPARATION
Rinse the quinoa thoroughly and cook in water or low-sodium vegetable broth until all liquid is absorbed and it becomes fluffy.
Season the chicken breast with sea salt, black pepper, and a small splash of the lemon juice.
Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of the olive oil.
Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F and it has nice golden char marks.
While the chicken is grilling, steam the broccoli florets in a steamer basket for 4-5 minutes until they are tender-crisp and vibrant green.
In a small bowl, whisk together the remaining olive oil and lemon juice to create a light dressing.
Fluff the quinoa with a fork and place it on a plate, then top with the sliced grilled chicken and the steamed broccoli.
Drizzle the lemon-olive oil dressing over the entire dish and serve immediately.