YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa, Roasted Broccoli & Egg White Drizzle
Savor a light and flavorful lunch featuring tender grilled chicken breast complemented by fluffy quinoa and perfectly roasted broccoli. A delicate drizzle of egg whites adds a subtle richness that ties all the components together for a refreshing, balanced meal.
INGREDIENTS
2.5 ounces Chicken Breast
1 large Egg White
1/4 cup cooked Quinoa
1 cup Broccoli
2 tablespoons Olive Oil
Pinch of Salt
Pinch of Pepper
1 teaspoon Garlic Powder
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with a pinch of salt, pepper, and garlic powder.
Lightly brush the chicken with a bit of olive oil and grill for about 5-6 minutes per side, or until the internal temperature reaches 165°F.
Meanwhile, toss the broccoli florets in 1 tablespoon of olive oil, salt, and pepper, and roast in a preheated 400°F oven for about 15 minutes until edges are slightly crispy.
Prepare the quinoa as per package instructions and measure out 1/4 cup cooked.
Just before plating, gently warm the egg white in a small pan (or alternatively, use a pre-warmed egg white) and drizzle over the assembled dish.
Plate the grilled chicken alongside the quinoa and roasted broccoli, and finish with the warm egg white drizzle for a light, unified flavor.
Serve immediately and enjoy your balanced lunch.