YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor the delightful balance of tender grilled chicken breast paired with nutty quinoa and perfectly roasted broccoli. A light, nutritious lunch that is both satisfying and energizing, with a gentle drizzle of olive oil to elevate every mouthful.
INGREDIENTS
5.8 oz Chicken Breast (165g)
1 cup Broccoli (91g)
1/8 cup dry Quinoa (35g)
2 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F.
Season the chicken breast lightly with salt, pepper, and any favorite herbs.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, toss the broccoli with olive oil, a pinch of salt, and pepper.
Spread the broccoli on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy at the edges.
Prepare the quinoa by rinsing it under cold water. In a small pot, combine the quinoa with water (use about double the volume of water to quinoa) and bring to a boil. Reduce heat to simmer, cover, and cook for 12-15 minutes until water is absorbed.
Plate the grilled chicken with a side of roasted broccoli and a serving of quinoa. Enjoy your balanced and nutritious lunch!