YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a vibrant plate featuring lightly grilled chicken breast paired with nutty, fluffy quinoa and tender roasted broccoli accented with a hint of olive oil. This dish balances lean protein with wholesome grains and crisp vegetables for a satisfying, clean-eating meal.
INGREDIENTS
3.75 oz Chicken Breast, grilled
0.67 cup cooked Quinoa
1 cup roasted Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.
Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Meanwhile, prepare the quinoa according to package instructions. Once cooked, fluff with a fork.
Preheat the oven to 425°F for roasting the broccoli.
Toss broccoli florets with a teaspoon of olive oil, salt, and pepper on a baking sheet. Roast for about 15 minutes, stirring halfway through, until edges are slightly crispy.
Assemble the plate by placing the sliced grilled chicken on a bed of quinoa and arranging the roasted broccoli on the side.
Serve warm and enjoy your balanced, healthy lunch.