YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a balanced, nutrient-packed lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli enhanced with a drizzle of extra virgin olive oil. This dish offers a delightful mix of textures and flavors, presenting a satisfying, wholesome meal that's as delicious as it is nourishing.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and any preferred herbs.
Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken is grilling, rinse quinoa thoroughly under cold water. In a small pot, combine the rinsed quinoa with water (use a ratio of 1:2), bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes until the water is absorbed.
Preheat your oven to 425°F. Toss the broccoli florets with 1.5 teaspoons of extra virgin olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the broccoli in the preheated oven for about 15 minutes until edges are slightly crispy.
Plate the grilled chicken breast alongside the quinoa and roasted broccoli. Optionally garnish with a squeeze of lemon juice or fresh herbs.
Serve warm and enjoy your balanced, flavorful lunch.