YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light yet satisfying plate featuring tender grilled chicken breast, fluffy quinoa, and perfectly roasted broccoli drizzled with a hint of olive oil. This balanced meal delivers a harmonious blend of flavors and textures that's as nutritious as it is delicious.
INGREDIENTS
5.5 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 teaspoon Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast generously with salt, black pepper, and garlic powder on both sides.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.
Meanwhile, preheat your oven to 425°F for the broccoli.
Toss the broccoli with a teaspoon of extra virgin olive oil, a pinch of salt, and a pinch of black pepper. Spread evenly on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy on the edges.
Reheat or prepare the cooked quinoa if not already done.
Plate the dish by placing a serving of quinoa, topping it with sliced grilled chicken, and arranging roasted broccoli on the side.
Enjoy your healthy, balanced lunch!