YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A vibrant lunch featuring juicy grilled chicken breast paired with fluffy quinoa and crisp roasted broccoli. This dish balances lean protein with nutrient-dense vegetables and whole grains, offering a satisfying, well-rounded meal that delights the palate with simple, clean flavors.
INGREDIENTS
100 grams Chicken Breast
0.75 cup cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast with a pinch of salt, black pepper, and garlic powder on both sides.
Grill the chicken breast for about 5-6 minutes per side until it reaches an internal temperature of 165°F.
While the chicken is grilling, rinse 0.75 cup quinoa under cold water and cook it according to package instructions. Typically, bring water to a boil, add quinoa, reduce heat to simmer, cover, and cook for about 15 minutes until water is absorbed.
Cut broccoli into florets, toss with 1 teaspoon olive oil, and a pinch of salt and pepper.
Roast the broccoli in a preheated oven at 425°F for about 12-15 minutes until tender and slightly crispy on the edges.
Plate the grilled chicken, a serving of quinoa, and the roasted broccoli. Enjoy your balanced lunch!