YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor the vibrant flavors of grilled chicken breast paired with perfectly roasted broccoli and a light serving of quinoa, all finished with a drizzle of olive oil and a hint of egg white for a delicate texture. This balanced lunch dish offers a refreshing mix of lean protein, hearty vegetables, and wholesome grains that is both satisfying and aligned with your nutritional goals.
INGREDIENTS
4 ounces Chicken Breast
1 cup Broccoli
1/2 cup Cooked Quinoa
1 large Egg White
2 teaspoons Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your preferred herbs.
Grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Preheat your oven to 425°F. Toss the broccoli with olive oil, a pinch of salt, and pepper.
Spread the broccoli on a baking sheet and roast for 15-20 minutes until tender and slightly crispy on the edges.
Prepare the quinoa according to package instructions, usually simmering in water for about 15 minutes.
While the quinoa is still warm, gently stir in the egg white to slightly enrich its texture without significantly increasing protein content.
Plate the grilled chicken breast alongside the roasted broccoli and quinoa, then drizzle any remaining olive oil over the dish.
Serve warm and enjoy your balanced, nutritious lunch.