YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Vegetables
Enjoy a delicious and balanced lunch featuring tender grilled chicken breast, fluffy quinoa, and a colorful medley of roasted vegetables. This dish is seasoned to perfection with a hint of olive oil that ties together the natural flavors of each ingredient, creating a satisfying meal that is both nutritious and appealing.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Mixed Roasted Vegetables
1 teaspoon Olive Oil
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is cooking, preheat your oven to 425°F for the vegetables.
Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until tender and slightly caramelized.
Prepare quinoa as per package instructions, typically simmering in water for 15 minutes.
Plate the quinoa, top with sliced grilled chicken, and add the roasted vegetables on the side.
Serve immediately and enjoy your nutritious lunch.