YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thighs with Quinoa and Roasted Broccoli
Enjoy a vibrant lunch featuring succulent grilled chicken thighs paired with fluffy quinoa and crisp roasted broccoli. The dish is elevated with a drizzle of olive oil, a hint of garlic, and a squeeze of lemon, creating a balanced and zesty medley that's both nourishing and full of flavor.
INGREDIENTS
200g Boneless Skinless Chicken Thighs
0.5 cup cooked Quinoa
1 cup roasted Broccoli
2 tbsp Olive Oil
2 cloves Garlic
1/2 Lemon
Salt & Pepper
PREPARATION
Begin by preheating your grill or grill pan to medium-high heat.
In a bowl, combine 1 tablespoon of olive oil with minced garlic, salt, and pepper. Rub this mixture over the chicken thighs.
Grill the chicken thighs for about 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken is grilling, bring the quinoa to a light simmer if not already cooked, or reheat if pre-cooked.
Preheat your oven to 425°F. Toss broccoli florets with the remaining 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until they are tender and slightly crispy on the edges.
Once the chicken is done, let it rest for a few minutes, then drizzle with a squeeze of fresh lemon juice.
Plate the grilled chicken thighs alongside a serving of quinoa and roasted broccoli. Enjoy!