YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken with Crispy Roasted Broccoli and Fluffy Quinoa
Enjoy a wholesome plate of herb-roasted chicken paired with crisp, oven-roasted broccoli and light, fluffy quinoa. This dish delivers a balanced mix of lean protein, vibrant greens, and nutrient-packed grains for a satisfying and energizing meal.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Broccoli
1/2 cup cooked Quinoa
1 tbsp Olive Oil
Herbs & Spices to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry, and season generously with your choice of mixed herbs, salt, and pepper.
In a bowl, toss the chopped broccoli with olive oil, herbs, salt, and pepper until evenly coated.
Place the chicken and broccoli on a baking tray lined with parchment paper. Roast in the preheated oven. Roast the broccoli for about 20 minutes until crispy and the chicken for about 18-20 minutes, or until the internal temperature reaches 165°F.
Meanwhile, rinse the quinoa under cold water and cook according to package instructions (typically simmered in water for about 15 minutes) until fluffy.
Once cooked, plate the quinoa as a bed. Slice the roasted chicken and serve atop the quinoa with crispy roasted broccoli on the side.
Enjoy your balanced and delicious meal!