YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light, nutritious lunch featuring tender grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli. This dish is perfectly balanced with a hint of garlic and olive oil, ensuring a satisfying meal that supports your health and fitness goals.
INGREDIENTS
3 ounces Chicken Breast
0.6 cup Cooked Quinoa
1 cup Roasted Broccoli
2 teaspoons Olive Oil
0.5 teaspoon Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Lightly season the 3 ounces of chicken breast with salt, pepper, and a sprinkle of garlic powder. Drizzle with 1 teaspoon of olive oil for added moisture.
Grill the chicken for about 5-7 minutes on each side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
While the chicken is grilling, preheat your oven to 400°F. Toss 1 cup of broccoli florets with the remaining 1 teaspoon of olive oil, a pinch of salt, pepper, and garlic powder.
Spread the broccoli on a baking sheet and roast in the oven for about 15-18 minutes until tender and slightly crispy at the edges.
Prepare 0.6 cup of cooked quinoa. If not pre-cooked, rinse 1/4 cup quinoa, then simmer in water (using a 1:2 ratio) until fluffy, about 15 minutes.
Assemble your plate by layering the quinoa, adding sliced grilled chicken on top, and placing the roasted broccoli alongside. Enjoy while warm!