YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of charred lemon.
INGREDIENTS
4 ounces cooked Chicken Breast
0.6 cup cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Olive Oil
1 Lemon wedge
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, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.
Season the chicken breast with garlic powder, salt, and black pepper.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining half teaspoon of 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 if needed.
Slice the grilled chicken into strips.
Plate the quinoa as a base, top with the roasted broccoli and sliced chicken, and finish with a squeeze of fresh lemon juice.