YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor the simplicity of perfectly grilled chicken breast paired with nutty quinoa and tender roasted broccoli, all lightly seasoned to bring out each ingredient’s natural flavors. This light, balanced lunch is ideal for a nutritious mid-day boost.
INGREDIENTS
3.5 ounces Chicken Breast
1/3 cup dry Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.
Season the chicken breast with salt, pepper, and any preferred herbs. Grill the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F.
While the chicken is grilling, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (use the ratio specified on the package) and bring to a boil. Cover, reduce the heat, and simmer for about 15 minutes until the quinoa is fluffy.
Cut the broccoli into florets, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast in the preheated oven for about 15 minutes until tender with lightly browned edges.
Plate the sliced grilled chicken breast alongside a serving of quinoa and roasted broccoli. Enjoy while warm for a perfectly balanced lunch.