YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A colossal, protein-packed lunch featuring a mountain of grilled chicken breasts paired with fluffy quinoa and vibrant, roasted broccoli. The grilled chicken is simply seasoned and charred to perfection, while the quinoa and broccoli provide hearty textures and flavors, all enriched with a drizzle of olive oil to round out the meal.
INGREDIENTS
80 pieces Chicken Breast (~174g each)
10 cups Cooked Quinoa (~185g per cup)
10 cups chopped Broccoli (~91g per cup)
50 ml Olive Oil (~45g)
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.
Season the chicken breasts lightly with salt, pepper, and your favorite herbs. Grill the chicken breasts until they have a nice char on the outside and reach an internal temperature of 165°F, approximately 6-8 minutes per side.
While the chicken is grilling, prepare the quinoa according to package instructions until fully cooked and fluffy.
Toss the chopped broccoli with a portion of the olive oil, salt, and pepper. Spread the broccoli on a baking sheet in a single layer and roast in the oven for about 15-20 minutes until edges are crispy and tender.
In a large serving tray, arrange the grilled chicken breasts, a generous serving of cooked quinoa, and the roasted broccoli. Drizzle the remaining olive oil over the quinoa and broccoli for extra flavor.
Serve warm and enjoy this hearty, macro-packed lunch.