YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a well-balanced lunch featuring tender grilled chicken breast paired with fluffy quinoa and vibrant roasted broccoli, all lightly seasoned and drizzled with a hint of olive oil. This dish offers a harmony of textures and flavors that support your fitness goals and satisfy your palate.
INGREDIENTS
4.4 oz Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
Seasonings: Salt, Pepper, Garlic Powder
PREPARATION
Preheat your grill (or grill pan) over medium-high heat and season the chicken breast with salt, pepper, and garlic powder.
Grill the chicken for about 5-6 minutes per side or until cooked through. Remove and let it rest slightly before slicing.
Rinse the quinoa under cool water. In a small saucepan, combine 0.5 cup quinoa with water (use a 1:2 ratio of quinoa to water), bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed.
Preheat the oven to 425°F. Toss the broccoli with 1 teaspoon of olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
To serve, slice the grilled chicken breast and arrange it over a bed of quinoa, with roasted broccoli on the side. Enjoy warm.