YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Lemon-herb marinated chicken breast grilled until juicy and served over fluffy quinoa with charred roasted broccoli for a satisfying, smoky finish.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
0.5 Lemon, juiced
0.5 teaspoon Garlic Powder
Salt and Black Pepper to taste
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with lemon juice, garlic powder, salt, and pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining olive oil.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside has beautiful grill marks.
Allow the chicken to rest for 5 minutes before slicing it into strips.
Fluff the pre-cooked quinoa with a fork and place it in a bowl.
Top the quinoa with the sliced grilled chicken and the roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.