YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Grilled chicken breast marinated in lemon and garlic, served with fluffy quinoa and broccoli florets roasted until they are perfectly crisp.
INGREDIENTS
155 grams Boneless Skinless Chicken Breast
110 grams Cooked Quinoa
100 grams Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
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 roast for 15 to 20 minutes until the edges are golden and crisp.
In a small bowl, whisk together the lemon juice, minced garlic, and the remaining olive oil to create a simple marinade.
Coat the chicken breast thoroughly in the marinade and let it sit for 5 minutes.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa in a pan or microwave and fluff it with a fork.
Slice the grilled chicken into strips and serve immediately alongside the quinoa and roasted broccoli.