YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a balanced and flavorful lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and tender roasted broccoli. This dish combines lean protein with complex carbohydrates and a hint of olive oil, delivering a meal that's both nutritious and satisfying.
INGREDIENTS
4 oz Chicken Breast
1/3 cup dry Quinoa
1 cup chopped Broccoli
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill (or grill pan) over medium-high heat and your oven to 425°F for roasting broccoli.
Season the chicken breast with salt and pepper. Optionally, lightly brush with a small amount of olive oil for extra moisture.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Rinse the quinoa under cold water. In a small saucepan, add the quinoa with 2 parts water. Bring to a boil, then cover and simmer on low heat for about 15 minutes until the water is absorbed and the quinoa is fluffy.
Toss the chopped broccoli with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for approximately 15-20 minutes until tender and slightly crispy on the edges.
Plate the grilled chicken alongside a serving of quinoa and roasted broccoli. Enjoy your balanced and nourishing lunch!