YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor the simplicity of a perfectly grilled chicken breast paired with fluffy quinoa and crispy, roasted broccoli. This well-balanced dish offers a blend of textures and flavors, from the smoky char on the chicken to the nutty tones of quinoa and the caramelized edges of broccoli, all lightly enhanced by a hint of olive oil.
INGREDIENTS
4.5 oz Chicken Breast (128g)
1 cup Cooked Quinoa (185g)
1 cup Broccoli (156g)
1 tsp Extra-Virgin Olive Oil (4.5g)
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Lightly season the chicken breast with salt, pepper, and your favorite herbs if desired.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Set aside to rest.
While the chicken is grilling, preheat your oven to 400°F for roasting the broccoli.
Toss the broccoli with 1 teaspoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy.
If quinoa isn’t pre-cooked, rinse 1/3 cup dry quinoa, then cook in water (using a 2:1 water-to-quinoa ratio) for about 15 minutes until fluffy.
Plate the grilled chicken alongside the cooked quinoa and roasted broccoli. Enjoy your healthy, balanced lunch!