YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a light yet protein-packed lunch featuring perfectly grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli, all finished with a delicate drizzle of olive oil that brings the flavors together in a satisfying, clean eating meal.
INGREDIENTS
4.25 oz grilled Chicken Breast (120g)
0.5 cup cooked Quinoa (92g)
1 cup roasted Broccoli (91g)
1 tsp Olive Oil (5g)
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
Meanwhile, prepare the quinoa according to the package instructions. Typically, bring water to a boil, add quinoa, reduce heat, and simmer until water is absorbed.
In a separate pan, toss broccoli florets with a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15-20 minutes until tender and slightly crispy.
Plate the dish by placing a serving of quinoa, arranging the sliced grilled chicken breast on top, and adding the roasted broccoli on the side. Drizzle an additional teaspoon of olive oil over the broccoli if desired.
Serve warm and enjoy your balanced, nutrient-rich lunch.