YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor the simplicity of this nutritious lunch featuring juicy grilled chicken breast paired with fluffy quinoa and roasted broccoli. The slight char on the chicken and tender-crisp broccoli, finished with a drizzle of extra virgin olive oil, offers a perfect balance of flavors and textures for a satisfying mid-day meal.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli
1 tbsp Extra Virgin Olive Oil
PREPARATION
Preheat the grill or stovetop grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken for 6-7 minutes per side, ensuring it reaches an internal temperature of 165°F.
While the chicken cooks, preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli in a bowl with olive oil, salt, and pepper, then spread evenly on a baking sheet.
Roast the broccoli for 15-20 minutes until tender and slightly charred on the edges.
Heat the cooked quinoa briefly in a saucepan or microwave to warm.
Plate the quinoa as a base, layer the grilled chicken on top, and arrange the roasted broccoli on the side.
Drizzle any remaining olive oil over the dish if desired and serve warm.