YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and oven-roasted broccoli florets finished with a squeeze of charred lemon.
INGREDIENTS
5.6 oz Boneless Skinless Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli florets
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/2 tsp Dried Oregano
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with 1/2 teaspoon of 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 browned and tender.
While broccoli roasts, season the chicken breast with dried oregano, garlic powder, salt, pepper, and a splash of lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with 1/2 teaspoon of olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not already cooked.
Slice the grilled chicken and serve alongside the fluffy quinoa and roasted broccoli.
Drizzle the remaining 1/2 teaspoon of olive oil and fresh lemon juice over the entire plate before serving.