YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light yet satisfying lunch featuring juicy grilled chicken breast served over a bed of fluffy quinoa and a side of perfectly roasted broccoli drizzled with a hint of olive oil. The dish balances lean protein with wholesome grains and nutrient-rich vegetables for a meal that fuels your body and delights your palate.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup roasted Broccoli
1 teaspoon Olive Oil
Salt and Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and a light dusting of garlic powder.
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions.
Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper on a baking tray.
Roast the broccoli in the oven for about 15 minutes until tender and slightly charred.
Plate the dish by placing a bed of quinoa, topping it with sliced grilled chicken, and serving the roasted broccoli on the side.