YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor the simple, clean flavors of lightly grilled chicken breast paired with perfectly roasted broccoli and a small serving of fluffy quinoa. This balanced dish provides just the right spike of protein with a medley of textures and a hint of lemon for brightness.
INGREDIENTS
3.5 oz Chicken Breast (approx. 99g)
1 cup chopped Broccoli (approx. 91g)
0.25 cup dry Quinoa (approx. 43g)
0.5 teaspoon Olive Oil (approx. 2g)
1 teaspoon Lemon Zest
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and a light sprinkle of lemon zest.
Grill the chicken for about 5-6 minutes per side until fully cooked and nicely charred, then let it rest for a few minutes before slicing.
Meanwhile, preheat the oven to 400°F. Toss the chopped broccoli with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 12-15 minutes until tender and slightly crispy.
While the broccoli roasts, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (usually a 1:2 ratio), bring to a boil, then reduce heat and simmer until water is absorbed and quinoa is fluffy, about 12-15 minutes.
Plate a portion of quinoa with roasted broccoli and sliced grilled chicken, and finish with a light sprinkle of additional lemon zest if desired.