YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Enjoy this lean and flavorful lunch featuring a perfectly grilled chicken breast served alongside tender, roasted broccoli and a serving of light, nutty quinoa. A drizzle of olive oil elevates the taste while keeping the dish balanced and nutritious.
INGREDIENTS
130 grams Chicken Breast
50 grams cooked Quinoa
100 grams Roasted Broccoli
0.5 teaspoon Olive Oil
PREPARATION
Preheat your grill to medium-high heat and your oven to 400°F for roasting the broccoli.
Season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken for about 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F.
Toss the broccoli with a pinch of salt and 0.5 teaspoon of olive oil, then spread evenly on a baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes until the edges are slightly crispy.
Prepare quinoa according to package instructions, ensuring a light and fluffy texture.
Plate the grilled chicken with a serving of quinoa and arrange the roasted broccoli on the side.
Serve warm and enjoy a balanced, protein-rich lunch.