YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a balanced lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli. With a light drizzle of olive oil enhancing the roasted veggies, this dish offers a satisfying and nutrient-dense meal that's both flavorful and energizing.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup dry Quinoa (yields 1/2 cup cooked)
1 cup Broccoli
1.5 teaspoons Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt and pepper. Optionally, you may add a squeeze of lemon or herbs if desired.
Grill the chicken breast for about 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (using a 1:2 ratio by volume) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
Preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli florets with 1.5 teaspoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the broccoli in the oven for about 12-15 minutes until the edges become crisp and slightly browned.
Plate the sliced grilled chicken breast alongside a serving of quinoa and roasted broccoli. Enjoy your nourishing, balanced lunch!