YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a balanced and vibrant lunch featuring tender grilled chicken paired with fluffy quinoa and perfectly roasted broccoli with a hint of sweet potato, finished with a drizzle of olive oil and subtle spices for a satisfying meal.
INGREDIENTS
3 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1/2 cup diced Sweet Potato
2 teaspoons Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your grill or grill pan to medium-high heat. Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
Grill the chicken for about 5-6 minutes on each side until fully cooked and internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
Meanwhile, cook the quinoa according to package instructions. Use 1/2 cup of cooked quinoa for this meal.
Preheat your oven to 400°F. Toss the broccoli and diced sweet potato with olive oil, salt, black pepper, and garlic powder. Spread them on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
Assemble your plate by layering the quinoa, topped with sliced grilled chicken and a generous serving of roasted broccoli and sweet potato.
Serve immediately and enjoy your nutritious and balanced lunch!