YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender chicken breast grilled with lemon and garlic, served alongside roasted broccoli florets and fluffy quinoa with a hint of smoky charred edges.
INGREDIENTS
4.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them evenly on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
Season the chicken breast with garlic powder, salt, and black pepper.
Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.
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 saucepan or microwave until fluffy.
Plate the grilled chicken alongside the roasted broccoli and quinoa, finishing with a squeeze of fresh lemon if desired.