YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets finished with a squeeze of lemon and charred edges.
INGREDIENTS
6 ounces Chicken Breast
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
0.5 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining oil.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Slice the chicken and serve it alongside the quinoa and roasted broccoli, finishing the dish with a fresh squeeze of lemon juice.