YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor a light and satisfying lunch featuring a perfectly grilled chicken breast served alongside roasted broccoli and a comforting bed of quinoa. The dish offers a delicate balance of lean protein, nutrient-packed vegetables, and whole grains, all accented with a hint of olive oil and garlic.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup chopped Broccoli
1 tsp Olive Oil
1/2 tsp Garlic Powder
Salt & Pepper to taste
1 Lemon Wedge
PREPARATION
Preheat the oven to 425°F.
Toss the chopped broccoli with olive oil, garlic powder, salt, and pepper.
Spread the broccoli on a baking sheet and roast in the oven for 15-18 minutes until tender and slightly crispy on the edges.
While the broccoli roasts, season the chicken breast with salt and pepper.
Grill the chicken breast on a preheated grill or grill pan over medium-high heat for about 6-7 minutes per side until fully cooked and juices run clear.
Prepare the quinoa according to package instructions if not already cooked; typically, simmer 1/2 cup quinoa in water until fluffy.
Plate the grilled chicken with a serving of quinoa and roasted broccoli, and finish with a squeeze of fresh lemon juice for brightness.