YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa and oven-roasted broccoli with a hint of charred garlic.
INGREDIENTS
6.5 oz Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli Florets
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together half of the olive oil, the lemon juice, and a pinch of dried oregano.
Place the chicken breast in a shallow dish, coat thoroughly with the marinade, and let it rest for 10 minutes.
On a baking sheet, toss the broccoli florets with the remaining olive oil, minced garlic, salt, and pepper.
Roast the broccoli in the oven for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, heat a grill or grill pan over medium-high heat.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Fluff the pre-cooked quinoa with a fork and warm it if necessary.
Slice the grilled chicken and serve it over the quinoa alongside the roasted garlic broccoli.