YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor this lean and wholesome lunch featuring a perfectly grilled chicken breast paired with tender roasted broccoli and a serving of fluffy quinoa. A light drizzle of olive oil enhances the rich flavors while keeping the dish within nutrient-dense calorie and protein goals.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup dry Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
PREPARATION
Preheat the grill to medium-high heat and the oven to 400°F.
Season the chicken breast lightly with salt, pepper, and your choice of herbs.
Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear.
Rinse and chop the broccoli into bite-sized pieces and toss in a bowl with 1 teaspoon of olive oil, salt, and pepper.
Spread the broccoli on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly charred.
Cook the quinoa by rinsing 1/4 cup dry quinoa under cold water. Combine it with double the volume of water in a small saucepan, bring to a boil, then reduce the heat and let it simmer for about 15 minutes until the water is absorbed.
Plate the grilled chicken breast alongside the roasted broccoli and a serving of cooked quinoa, and serve warm.