YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a perfectly grilled chicken breast paired with fluffy quinoa and roasted broccoli, offering a balanced, gluten-free meal ideal for a nutritious lunch. The blend of lean protein, wholesome grains, and crisp roasted broccoli delivers satisfying textures and vibrant flavors that will fuel your day.
INGREDIENTS
5.5 oz Chicken Breast
1/4 cup dry Quinoa
1 cup chopped Broccoli
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Rinse the quinoa thoroughly and add it to a small pot with water (use 2 parts water for 1 part quinoa). Bring to a boil, then reduce heat, cover, and let simmer for about 15 minutes until water is absorbed.
Meanwhile, chop the broccoli into bite-sized florets. Toss them with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the broccoli in the preheated oven for about 15-20 minutes, until the edges are slightly crispy.
Season the chicken breast with salt and pepper. Preheat a grill or grill pan over medium-high heat.
Grill the chicken breast for about 5-6 minutes on each side or until fully cooked and internal temperature reaches 165°F.
Plate the grilled chicken alongside the cooked quinoa and roasted broccoli. Serve warm and enjoy your balanced gluten-free meal.