YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with a side of charred roasted broccoli.
INGREDIENTS
4.6 ounces Chicken Breast
3/4 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Garlic Powder, Salt, and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil spray if needed.
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 pan or microwave if it isn't already hot.
Slice the grilled chicken and serve it over the quinoa with the roasted broccoli on the side.
Drizzle the remaining olive oil and lemon juice over the entire dish before serving.