YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor the simplicity of this clean and balanced lunch featuring a perfectly grilled chicken breast paired with a light serving of quinoa and vibrant roasted broccoli. This dish is enhanced with a splash of olive oil, providing a delicate fusion of flavors and textures that harmonizes tenderness and a nutty aroma, all in a health-conscious plate.
INGREDIENTS
115g Chicken Breast
1/4 cup cooked Quinoa
1 cup Broccoli
1 tbsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Lightly brush the chicken breast with half of the olive oil and season with your preferred spices (a pinch of salt, pepper, and garlic powder work nicely).
Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
Meanwhile, preheat your oven to 425°F for roasting the broccoli.
Toss the broccoli florets in the remaining olive oil with a sprinkle of salt and pepper. Spread them evenly on a baking sheet.
Roast the broccoli in the oven for about 15-18 minutes until tender and slightly crispy on the edges.
Prepare the quinoa according to package instructions if not already cooked, or simply measure out a quarter cup of pre-cooked quinoa.
Plate the sliced grilled chicken alongside the quinoa and roasted broccoli. Enjoy this wholesome, nutrient-packed lunch.