YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a vibrant lunch featuring lean grilled chicken breast paired with fluffy quinoa and perfectly roasted broccoli, all elevated by a rich olive oil drizzle. This balanced dish blends warm, savory flavors with a hint of crisp freshness, ideal for a satisfying midday meal.
INGREDIENTS
4 oz Chicken Breast
1 cup Cooked Quinoa
1 cup Broccoli
2 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the 4 oz chicken breast with salt, pepper, and any preferred herbs.
Grill the chicken for about 6-7 minutes per side or until fully cooked and juices run clear. Set aside and let rest for a few minutes before slicing.
Meanwhile, prepare a saucepan to reheat or freshly cook quinoa according to package instructions if not already cooked.
Preheat your oven to 425°F. Toss broccoli florets with a bit of salt and a portion of the olive oil. Spread them out on a baking sheet.
Roast the broccoli for 15-20 minutes until tender and slightly crispy at the edges.
To assemble, serve the sliced grilled chicken breast alongside a generous cup of cooked quinoa and roasted broccoli.
Drizzle the remaining olive oil over the dish for added richness and extra flavor.