YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
3.9 oz Grilled Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) for the broccoli.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on a parchment-lined 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 pepper.
Heat a grill or non-stick skillet over medium-high heat with the remaining olive oil.
Grill the chicken for 6-7 minutes per side until fully cooked through and the internal temperature reaches 165°F.
If not using pre-cooked quinoa, simmer dry quinoa in water using a 1:2 ratio for 15 minutes until fluffy.
Slice the grilled chicken and arrange it over the quinoa alongside the roasted broccoli.
Drizzle the entire dish with fresh lemon juice before serving.