YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a balanced and satisfying lunch featuring tender grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli, all lightly finished with a drizzle of olive oil for an elevated flavor twist.
INGREDIENTS
4 oz Chicken Breast (skinless, grilled)
½ cup Quinoa, cooked
1 cup Broccoli florets, roasted
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with your choice of herbs and spices and grill it over medium-high heat until internal temperature reaches 165°F (about 6-8 minutes per side).
Rinse quinoa under cold water. In a small saucepan, combine ½ cup quinoa with 1 cup water, bring to a boil, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.
While the quinoa cooks, toss the broccoli florets with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy.
Slice the grilled chicken and plate it alongside the quinoa and roasted broccoli. Serve immediately and enjoy your balanced, nutritious lunch.