YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor a perfectly grilled chicken breast complemented by tender, roasted broccoli and a delicate serving of quinoa. This vibrant and nutrient-packed meal is elevated with a light drizzle of olive oil to enhance the roasted flavors, creating a balanced plate that is as satisfying as it is nourishing.
INGREDIENTS
6 ounces Chicken Breast
1 cup Broccoli
1/8 cup dry Quinoa
1 teaspoon Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and any preferred herbs.
Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear.
Meanwhile, preheat your oven to 425°F and toss the broccoli florets with olive oil, salt, and pepper on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until the edges are crisp and lightly browned.
In a small saucepan, rinse the quinoa under cold water, then combine with water (use a 1:2 ratio of quinoa to water) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed.
Plate the grilled chicken alongside the roasted broccoli and a serving of quinoa. Serve warm and enjoy your balanced, protein-packed meal.