YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a balanced, lean lunch featuring perfectly grilled chicken breast paired with fluffy quinoa and crisp, roasted broccoli. This dish combines hearty textures with a flavorful, lightly seasoned profile that makes for a satisfying mid-day meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup dry Quinoa
1 cup Broccoli
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your grill or grill pan over medium-high heat. If using an oven, preheat to 400°F.
Pat the chicken breast dry and season with a pinch of salt and black pepper.
Lightly brush the chicken with olive oil to prevent sticking.
Grill the chicken breast for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken is grilling, prepare the quinoa. Rinse 1/4 cup of dry quinoa under cold water. Add it to a small pot with 1/2 cup water, bring to a boil, then cover and simmer for about 15 minutes until the water is absorbed.
For the broccoli, toss it with a tiny splash of olive oil, a pinch of salt, and black pepper. Spread it out on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly charred at the edges.
Plate the grilled chicken breast alongside a serving of quinoa and roasted broccoli. Serve warm and enjoy your balanced, nutritious lunch.