YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor this bright and balanced lunch featuring a perfectly grilled chicken breast paired with a fluffy serving of quinoa and a side of roasted broccoli lightly drizzled with olive oil. The dish is designed to deliver a lean protein punch with vibrant flavors and textures, making it a satisfying, nutritious meal.
INGREDIENTS
4 oz Chicken Breast
½ cup cooked Quinoa
1 cup Broccoli
1 tbsp Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired).
Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.
Meanwhile, preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli florets with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy at the edges.
Prepare the quinoa according to package instructions if not pre-cooked. Typically, this involves simmering in water until the grains are fluffy.
To plate, serve the sliced grilled chicken over a bed of quinoa alongside the roasted broccoli, and enjoy your nutritious lunch.