YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a vibrant, nutritious lunch featuring a perfectly grilled chicken breast served alongside fluffy quinoa and tender, roasted broccoli. This dish offers a harmonious blend of lean protein, wholesome grains, and crisp vegetables, enhanced by a hint of olive oil for added flavor and richness.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt, pepper, and your choice of herbs for extra flavor.
Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.
While the chicken is grilling, preheat your oven to 400°F for the broccoli.
Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then spread them out on a baking sheet.
Roast the broccoli in the oven for 12-15 minutes, stirring halfway through, until tender and slightly crispy on the edges.
Prepare quinoa according to package instructions if not already cooked, aiming for 0.75 cup cooked per serving.
Plate the cooked quinoa, top with sliced grilled chicken, and add the roasted broccoli on the side.
Serve warm and enjoy this balanced, protein-packed lunch.