YOUR SOLIN GENERATED RECIPE
Grilled Chicken with Quinoa and Roasted Broccoli
Savor a light and nutritious lunch featuring succulent grilled chicken paired with fluffy quinoa and perfectly roasted broccoli, all drizzled with a hint of olive oil and seasoned to perfection. This plate offers a satisfying balance of lean protein, whole grains, and crisp vegetables that not only energize your afternoon but also nourish your body.
INGREDIENTS
4 ounces Chicken Breast
0.67 cup Cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
Salt and Pepper to taste
1 teaspoon Garlic Powder
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and garlic powder on both sides.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, cook quinoa according to package instructions until fluffy. Measure out approximately 0.67 cup once cooked.
Preheat the oven to 425°F. Toss the broccoli with olive oil, salt, and pepper. Spread the broccoli florets on a baking sheet in a single layer.
Roast the broccoli in the oven for about 12-15 minutes or until tender and slightly browned.
Assemble your plate by layering the quinoa, topping it with sliced grilled chicken, and placing the roasted broccoli on the side.
Enjoy your nutritious and balanced lunch!