YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a well-balanced, flavorful lunch featuring succulent grilled chicken breast lightly marinated in olive oil and herbs, paired with fluffy quinoa and perfectly roasted broccoli. This dish offers a delicious mix of protein, healthy fats, and wholesome carbohydrates that make for a satisfying meal without compromising on taste.
INGREDIENTS
5.25 ounces Chicken Breast (148g)
1/3 cup cooked Quinoa
1 cup Broccoli
2 teaspoons Olive Oil (for chicken marinade)
2 teaspoons Olive Oil (for broccoli roasting)
1 tablespoon Lemon Juice
Herbs & Spices to taste
PREPARATION
Begin by preparing the chicken marinade: In a small bowl, combine 2 teaspoons of olive oil, lemon juice, and a pinch of your favorite herbs and spices.
Lightly coat the 5.25 ounces of chicken breast with the marinade and let it sit for at least 15 minutes to absorb the flavors.
Preheat your grill (or grill pan) to medium-high heat. Once hot, grill the chicken breast for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.
While the chicken is grilling, prepare the quinoa. If not already cooked, rinse the quinoa, then simmer it in water for about 15 minutes until fluffy. If using pre-cooked quinoa, gently warm it over low heat.
For the roasted broccoli: Toss one cup of broccoli florets with 2 teaspoons of olive oil, salt, pepper, and any additional herbs you enjoy. Spread the broccoli on a baking sheet.
Preheat your oven to 425°F and roast the broccoli for about 15-20 minutes, stirring once halfway through, until edges are crispy and the florets are tender.
Plate the meal by laying down a bed of quinoa, topping it with the grilled chicken breast, and arranging the roasted broccoli on the side.
Finish with an optional drizzle of extra lemon juice or a sprinkle of additional herbs for brightness, and serve warm.