YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa Salad
Savor a vibrant lunch featuring perfectly grilled chicken breast, complemented by lightly roasted broccoli and a refreshing quinoa salad dressed in olive oil and lemon. This dish offers a delightful balance of tender lean protein, hearty quinoa, and crisp, flavorful vegetables.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
2 teaspoons Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon juice for extra flavor.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear.
Meanwhile, preheat your oven to 400°F. Toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.
In a bowl, combine the cooked quinoa with the remaining 1 teaspoon olive oil and 1 tablespoon lemon juice. Season lightly with salt and pepper.
Plate the grilled chicken alongside the roasted broccoli and quinoa salad. Serve warm and enjoy your balanced, nutritious lunch.