YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A light and balanced lunch featuring tender grilled chicken breast, fluffy quinoa, and perfectly roasted broccoli. The flavors meld together harmoniously, accented by simple seasonings, making this meal both nutritious and satisfying.
INGREDIENTS
4.5 ounces Chicken Breast
0.75 cup cooked Quinoa
1 cup roasted Broccoli
1 teaspoon Olive Oil
Seasonings: Salt, Pepper, Garlic Powder
PREPARATION
Preheat your grill to medium-high heat for the chicken and the oven to 400°F for the broccoli.
Season the chicken breast with salt, pepper, and garlic powder. Grill for about 5-6 minutes per side or until the internal temperature reaches 165°F.
Rinse 0.75 cup quinoa under cold water. Combine with water (use the package ratio, typically 1 part quinoa to 2 parts water) in a small pot, bring to a boil, then simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
Toss broccoli florets with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 15 minutes until tender and lightly browned.
Plate the grilled chicken alongside a serving of quinoa and roasted broccoli. Enjoy this balanced, protein-packed lunch!