YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor the simplicity of this balanced lunch featuring juicy grilled chicken breast paired with tender, roasted broccoli and a light serving of quinoa. The dish is finished with a hint of olive oil to bring out the natural flavors, creating a harmonious plate that's both nourishing and satisfying.
INGREDIENTS
4 oz Chicken Breast
1 cup Broccoli
1/3 cup dry Quinoa
2 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the 4 oz chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.
Meanwhile, preheat your oven to 400°F. Toss the broccoli florets with olive oil, a pinch of salt, and pepper on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until edges are slightly crispy and the broccoli is tender.
Rinse the quinoa under cold water. In a small saucepan, combine the 1/3 cup dry quinoa with water (follow package directions, typically about 2/3 cup water), and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
Plate the grilled chicken with a side of roasted broccoli and a serving of quinoa. Enjoy your fresh, healthy lunch!