YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over a bed of fluffy quinoa and roasted broccoli, finished with a bright squeeze of charred lemon.
INGREDIENTS
5 ounces boneless skinless chicken breast
2/3 cup cooked quinoa
1.5 cups broccoli florets
2 teaspoons extra virgin olive oil
1/2 medium lemon
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly browned and tender.
While the broccoli roasts, season the chicken breast with the remaining teaspoon of olive oil, salt, pepper, and a squeeze of lemon juice.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Place the lemon half cut-side down on the grill for the last 2 minutes of cooking to char it.
Fluff the pre-cooked quinoa and place it in a bowl or on a plate.
Slice the grilled chicken and serve it alongside the roasted broccoli over the quinoa, finishing with the juice from the charred lemon.