YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast over Quinoa and Roasted Broccoli
Savor a well-balanced, light lunch featuring a perfectly grilled chicken breast served atop a bed of fluffy quinoa and complemented by tender roasted broccoli. This dish bursts with fresh flavors, a satisfying texture, and a clean finish that's ideal for a midday energy boost.
INGREDIENTS
3 oz Chicken Breast (85g)
1/2 cup cooked Quinoa (93g)
1 cup chopped Broccoli (91g)
2 tsp Olive Oil (10g total)
PREPARATION
Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your choice of herbs.
Grill the chicken breast for approximately 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
While the chicken is grilling, prepare quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Preheat the oven to 425°F. Toss the chopped broccoli with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet.
Roast the broccoli in the oven for about 15 minutes until the edges are slightly crispy and the broccoli is tender.
Assemble the plate by placing a bed of quinoa, topping it with sliced grilled chicken, and arranging the roasted broccoli on the side. Drizzle the remaining olive oil over the chicken for extra flavor.
Serve warm and enjoy your nutritious lunch.