YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled with garlic and herbs, served over fluffy quinoa and roasted broccoli florets with a touch of smoky charred edges.
INGREDIENTS
6 ounces Boneless Skinless Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
Rub the chicken breast with the remaining olive oil, garlic powder, salt, and pepper.
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.
Warm the pre-cooked quinoa in a small pan or microwave until fluffy.
Slice the grilled chicken and serve it alongside the quinoa and roasted broccoli.
Finish the dish with a fresh squeeze of lemon juice over the chicken and greens.