YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Tender chicken breast grilled with lemon and herbs, served over fluffy quinoa with charred roasted broccoli for a smoky finish.
INGREDIENTS
4.4 oz Chicken Breast, boneless skinless
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
0.5 unit Lemon, juiced
0.25 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the meat is opaque throughout.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Slice the grilled chicken and serve it over the quinoa alongside the roasted broccoli.
Finish the dish with a final squeeze of fresh lemon juice for brightness.