YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A light yet satisfying lunch featuring tender grilled chicken breast paired with fluffy quinoa and perfectly roasted broccoli, finished with a delicate drizzle of olive oil. This balanced plate offers a harmonious mix of lean protein, whole grains, and nutrient-packed vegetables, ideal for fueling your day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast with salt, pepper, and your favorite herbs or spices.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
Meanwhile, if you haven't cooked the quinoa, rinse 1/4 cup dry quinoa and combine with water (using a 2:1 water to quinoa ratio) in a small pot. Bring to a boil, then cover and simmer for 15 minutes or until water is absorbed.
Cut broccoli into florets. Toss with a small drizzle of olive oil, salt, and pepper.
Roast the broccoli in an oven preheated to 425°F for about 15 minutes, or until tender and lightly browned.
Plate the grilled chicken breast alongside the cooked quinoa and roasted broccoli. Drizzle any remaining olive oil over the dish if desired.
Serve warm and enjoy your balanced, nutritious lunch.