YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
Enjoy a balanced lunch featuring tender grilled chicken breast paired with nutty quinoa and crisp steamed broccoli. A drizzle of olive oil adds a smooth richness to the dish while keeping it clean and light, perfect for a mid-day refuel.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Quinoa (uncooked)
1 cup Steamed Broccoli
2 teaspoons Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Rinse the chicken breast and pat dry with paper towels. Season lightly with your preferred spices.
Brush the chicken with 1 teaspoon olive oil to prevent sticking and add a hint of flavor.
Grill the chicken breast for about 6-7 minutes per side or until fully cooked (internal temperature reaching 165°F).
While the chicken is grilling, rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 quinoa to water ratio) and bring to a boil. Lower the heat and simmer until the water is absorbed, about 15 minutes.
Steam the broccoli until tender, around 5-6 minutes. Optionally, season with a pinch of salt and pepper.
Plate the grilled chicken with a side of quinoa and steamed broccoli. Drizzle the remaining 1 teaspoon of olive oil over the broccoli or quinoa for added flavor.
Serve warm and enjoy your balanced, nutrient-packed lunch.