YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa Salad and Roasted Broccoli
Savor a light yet satisfying lunch featuring grilled chicken breast paired with a refreshing quinoa salad and crisp roasted broccoli. A dash of olive oil elevates the flavors, making each bite a perfect balance of lean protein, wholesome grains, and nutrient-rich greens.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Quinoa
1.5 cup Broccoli
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your grill (or grill pan) to medium-high heat.
Season the chicken breast with salt and pepper on both sides.
Grill the chicken for approximately 5-6 minutes per side, or until fully cooked and juices run clear. Remove from grill and let rest.
While the chicken is grilling, steam or blanch the broccoli for 2-3 minutes until just tender, then toss with a drizzle of olive oil, salt, and pepper.
Prepare the quinoa salad by gently fluffing the pre-cooked quinoa. If preferred, warm it slightly in a pan with a small splash of water.
To plate, arrange the quinoa as a base, top with sliced grilled chicken, and finish with the roasted broccoli on the side.
Serve immediately and enjoy your balanced, flavorful lunch.