YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor the harmonious flavors of a lean grilled chicken breast, complemented by the earthy notes of roasted broccoli and the nutty texture of quinoa. This lunch dish is perfectly balanced to offer a satisfying meal with a nutritious protein boost, ideal for a light yet filling option.
INGREDIENTS
4 oz Chicken Breast
1/4 cup dry Quinoa (yields about 0.75 cup cooked)
1 cup chopped Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken for about 6-7 minutes on each side until cooked through and the internal temperature reaches 165°F.
Meanwhile, preheat your oven to 425°F for the broccoli. Toss the chopped broccoli with olive oil, salt, and pepper on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly charred at the edges.
Rinse the quinoa thoroughly. In a small pot, combine the quinoa with water (use a 1:2 ratio) and bring to a boil. Reduce heat and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.
Plate the grilled chicken breast alongside the roasted broccoli and a serving of cooked quinoa. Enjoy your balanced and nutritious lunch!