YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Grilled lemon-herb chicken breast served over a bed of fluffy quinoa with tender roasted broccoli florets and a hint of charred garlic.
INGREDIENTS
5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and heat a grill or grill pan to medium-high heat.
Toss the broccoli florets with one teaspoon of olive oil, sea salt, and a pinch of black pepper on a rimmed baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
Brush the chicken breast with the remaining teaspoon of olive oil and season with lemon juice and dried oregano.
Grill the chicken for about 6 to 7 minutes per side or until the internal temperature reaches 165°F and the meat is juicy.
Warm the pre-cooked quinoa in a small pan or the microwave until heated through.
Slice the chicken and serve it alongside the roasted broccoli and quinoa for a balanced, clean-eating lunch.