YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a light yet satisfying lunch featuring juicy grilled chicken breast paired with fluffy quinoa and tender roasted broccoli, all perfectly drizzled with a hint of olive oil to enhance the natural flavors.
INGREDIENTS
3.5 ounces Chicken Breast
1/4 cup dry Quinoa
1.5 cups chopped Broccoli
1.5 teaspoons Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F.
Meanwhile, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (use a 1:2 ratio of quinoa to water), bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed.
Chop the broccoli into bite-sized pieces. Toss the broccoli gently with olive oil, salt, and pepper.
Preheat the oven to 425°F. Spread the broccoli on a baking sheet and roast for 12-15 minutes until tender and slightly charred.
Assemble the plate by layering the quinoa, topping it with sliced grilled chicken, and adding the roasted broccoli on the side.
Enjoy your balanced and nutrient-packed lunch!