YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light and flavorful lunch featuring lean grilled chicken breast paired with nutty quinoa and perfectly roasted broccoli, finished with a vibrant olive oil drizzle to enhance the rich, natural flavors.
INGREDIENTS
60 grams Chicken Breast (skinless)
0.5 cup Cooked Quinoa (~92g)
0.5 cup Broccoli (roasted, ~45g)
5 teaspoons Olive Oil (for marinade, roasting, and drizzle)
PREPARATION
Preheat your grill to medium-high heat and your oven to 400°F for roasting the broccoli.
Lightly coat the 60 grams of chicken breast with 1 teaspoon of olive oil, salt, pepper, and your favorite herbs for a simple marinade. Let it sit for 10 minutes.
Meanwhile, toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper, and spread them out on a baking sheet.
Place the broccoli in the oven and roast for about 15-20 minutes until tender and slightly charred.
Grill the marinated chicken breast on the preheated grill for about 5-6 minutes per side, or until fully cooked.
Plate the grilled chicken alongside 0.5 cup of cooked quinoa. Arrange the roasted broccoli on the side and finish with a 1 tablespoon olive oil drizzle over the entire dish.
Serve warm and enjoy this balanced, nutritious lunch.