YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light and nutritious lunch featuring tender grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli. This balanced dish melds protein-packed chicken with fiber-rich vegetables and a delicate hint of olive oil to round out the flavors.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken over medium heat for about 6-7 minutes per side until fully cooked and juices run clear.
Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water (or low-sodium broth) and bring to a boil. Reduce heat and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.
Chop the broccoli into florets. Toss the broccoli with 1 tsp of olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast the broccoli in the preheated oven for about 15-20 minutes until tender and slightly crispy on the edges.
Slice the grilled chicken breast and serve over a bed of quinoa alongside the roasted broccoli. Enjoy your nutrient-packed lunch!