YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a bright and healthful lunch featuring tender grilled chicken breast serving as the perfect protein base, teamed with nutty, fluffy quinoa and oven-roasted broccoli drizzled with olive oil. This balanced meal delights with a mix of textures and flavors, from the smoky char of the chicken to the subtle crunch of roasted veggies, making it an ideal clean-eating option for a midday boost.
INGREDIENTS
3 oz Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli
2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast lightly with salt, pepper, and your choice of herbs.
Grill the chicken breast on a medium-high grill for about 6-7 minutes per side or until fully cooked and nicely charred.
Meanwhile, toss the broccoli with 1 tsp of extra virgin olive oil, salt, and pepper, and spread it out on a baking sheet.
Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crisp around the edges.
If your quinoa isn’t pre-cooked, rinse 1/4 cup dry quinoa under water, then combine with 1/2 cup water in a small saucepan, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Alternatively, use pre-cooked quinoa and warm it gently.
Once the chicken is grilled and the broccoli is roasted, plate the chicken with the quinoa and broccoli.
Drizzle the remaining 1 tsp of extra virgin olive oil over the quinoa and broccoli for extra flavor, and serve immediately.