YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A light and nutritious lunch featuring perfectly grilled chicken breast served alongside fluffy quinoa and tender, roasted broccoli. The dish is enhanced with a drizzle of olive oil and simple seasonings, offering a delightful balance of flavors and textures.
INGREDIENTS
5 ounces Chicken Breast
2/3 cup Cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
Salt and Pepper (to taste)
PREPARATION
Preheat the oven to 425°F for roasting the broccoli.
Season the chicken breast with salt and pepper. Preheat a grill pan over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and nicely charred.
While the chicken is grilling, combine the broccoli with olive oil, salt, and pepper. Spread the broccoli on a baking sheet and roast in the oven for 12-15 minutes until tender and slightly crispy on the edges.
If quinoa is not pre-cooked, rinse 2/3 cup of quinoa under cold water, combine with water in a small pot (use a 1:2 ratio), bring to a boil, then cover and simmer for 15 minutes until water is absorbed. Fluff with a fork.
Plate the grilled chicken with a side of quinoa and roasted broccoli. Serve warm and enjoy your balanced, protein-rich lunch.