YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a protein-packed lunch featuring perfectly grilled chicken breast served alongside fluffy quinoa and tender roasted broccoli. This balanced dish is lightly seasoned and finished with a hint of olive oil to enhance the natural flavors, making it both nutritious and satisfying.
INGREDIENTS
5 ounces Chicken Breast
2/3 cup Cooked Quinoa
1 cup Broccoli
1 teaspoon Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast with a pinch of salt, black pepper, and garlic powder on both sides.
Grill the chicken breast for about 5-6 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let it rest for a few minutes before slicing.
While the chicken is grilling, preheat your oven to 400°F for the broccoli. Toss the broccoli with a teaspoon of olive oil, salt, pepper, and garlic powder if desired.
Spread the broccoli on a baking sheet and roast in the oven for about 15 minutes until edges are slightly crispy and tender.
Prepare the quinoa if not already cooked. Fluff the cooked quinoa and season lightly with salt and pepper.
Plate the dish by layering the quinoa, topping with sliced grilled chicken breast, and arranging roasted broccoli on the side.
Enjoy your balanced, nutritious lunch!