YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor the simplicity of perfectly grilled chicken breast paired with a bed of roasted broccoli and fluffy quinoa. This vibrant, nutritious lunch melds lean protein with wholesome grains and tender-crisp vegetables, elevated by a drizzle of olive oil that brings all the flavors together.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill and oven to 400°F.
Season the chicken breast with your favorite spices (salt, pepper, and garlic powder work well) and lightly brush with a small amount of olive oil.
Grill the chicken breast for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Let rest for a few minutes before slicing.
Meanwhile, toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy on the edges.
Prepare the quinoa according to package instructions if not pre-cooked, or simply warm it up if already prepared.
Assemble your plate by placing the sliced grilled chicken over a bed of quinoa with a side of roasted broccoli. Enjoy!