YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a bright, balanced lunch featuring a tender grilled chicken breast paired with fluffy quinoa and crisp, roasted broccoli. This dish is elevated with a hint of olive oil both in the chicken marinade and the broccoli roast, blended to deliver a satisfying medley of textures and flavors that energize your day.
INGREDIENTS
3.75 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Roasted Broccoli
1 tsp Olive Oil for broccoli
1 tbsp Olive Oil for marinade
PREPARATION
Pat the chicken breast dry and place in a bowl. Drizzle 1 tablespoon olive oil (for marinade) over the chicken and season with your favorite salt, pepper, and a squeeze of lemon if desired. Let marinate for at least 15 minutes.
Preheat your grill to medium-high heat. Grill the marinated chicken breast for about 5-6 minutes on each side or until internal temperature reaches 165°F. Once done, let it rest for a couple of minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked. A 1/2 cup serving of cooked quinoa will be used for this meal.
Preheat the oven to 425°F. Toss the broccoli florets in 1 teaspoon olive oil (for broccoli) along with a pinch of salt and pepper. Spread evenly on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly crisp on the edges.
Plate the grilled chicken breast alongside the cooked quinoa and roasted broccoli. Serve warm and enjoy your balanced, nutritious lunch.