YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thighs with Quinoa and Roasted Broccoli
Savor tender, grilled chicken thighs paired with fluffy quinoa and perfectly roasted broccoli drizzled with a hint of olive oil. This vibrant dish not only delights your palate with its combination of textures and flavors but also fits beautifully into your balanced lunch plan.
INGREDIENTS
5 oz Chicken Thigh (Boneless, Skinless)
1/2 cup Cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken thigh with your preferred spices (salt, pepper, garlic powder, and a squeeze of lemon if desired).
Grill the chicken thigh for about 6-7 minutes per side or until fully cooked with an internal temperature of 165°F.
While the chicken cooks, preheat the oven to 400°F to roast the broccoli.
Toss the broccoli with olive oil, salt, and pepper on a baking sheet.
Roast the broccoli in the oven for about 15 minutes until it is tender and has slight charred edges.
Cook the quinoa according to package instructions if not pre-cooked.
Assemble the plate by serving the grilled chicken thigh alongside the quinoa and roasted broccoli.
Enjoy your balanced and nutritious lunch!