YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast over Quinoa and Roasted Broccoli
Savor the bright flavors of smoky grilled chicken breast paired with nutty quinoa and perfectly roasted broccoli. A light, wholesome lunch that delivers a satisfying balance of lean protein and nourishing veggies with a subtle hint of olive oil richness.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup roasted Broccoli
1 tablespoon Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with your preferred herbs and a pinch of salt and pepper.
Grill the chicken for approximately 6-7 minutes per side or until cooked through and the internal temperature reaches 165°F (74°C).
While the chicken is grilling, rinse quinoa under cold water. Cook quinoa according to package instructions until it is fluffy and fully cooked.
Preheat your oven to 425°F (220°C). Toss broccoli florets in olive oil, season with salt and pepper, and roast them on a baking sheet for about 15-20 minutes until tender and slightly charred.
Slice the grilled chicken into strips. Plate a serving of quinoa, top with the roasted broccoli, and arrange the sliced chicken on top.
Serve immediately and enjoy a balanced and nutritious lunch.