YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Asparagus and Quinoa
Enjoy a nutrient-dense lunch featuring succulent grilled chicken breast paired with tender roasted asparagus and fluffy quinoa. The dish is lightly seasoned to enhance natural flavors and finished with a hint of olive oil, offering a satisfying balance of protein, fiber, and wholesome carbohydrates.
INGREDIENTS
4.5 oz Grilled Chicken Breast
1/3 cup Cooked Quinoa
1 cup Asparagus
1 tsp Olive Oil
PREPARATION
Preheat the grill to medium-high heat and season the chicken breast with salt, pepper, and your choice of herbs.
Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred. Let it rest for a few minutes before slicing.
Meanwhile, preheat the oven to 425°F. Toss the asparagus in olive oil, season with salt and pepper, and spread them evenly on a baking sheet.
Roast the asparagus in the oven for 10-12 minutes until tender yet crisp.
Prepare quinoa according to package instructions if not already cooked.
Plate the sliced grilled chicken alongside the roasted asparagus and a serving of quinoa, and enjoy your balanced, protein-rich lunch.