YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thighs with Roasted Broccoli and Quinoa
Savor the simple, mouthwatering flavors of grilled chicken thighs seasoned to perfection, paired with lightly roasted broccoli and a tender bed of nutty quinoa. This balanced lunch offers a delightful mix of textures and a wholesome, hearty finish that's both satisfying and energizing.
INGREDIENTS
1 piece (6 oz) Chicken Thigh (Skinless)
1/3 cup Cooked Quinoa
1 cup Roasted Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Pat the chicken thigh dry and lightly season with salt, pepper, and your favorite herbs. Drizzle with olive oil.
Grill the chicken thigh for about 6-7 minutes per side, until fully cooked and nicely charred.
While the chicken is grilling, prepare the broccoli: toss broccoli florets in a little olive oil, salt, and pepper, then roast in a preheated 425°F oven on a baking sheet for about 15 minutes until tender and slightly crispy.
Prepare the quinoa by reheating pre-cooked quinoa or cooking according to package instructions until fluffy.
Plate the dish by placing a bed of quinoa, topping with roasted broccoli and grilled chicken thigh. Serve immediately and enjoy!