YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a lean, protein-packed lunch featuring tender grilled chicken breast paired with fluffy quinoa and vibrant roasted broccoli. This dish is both light and satisfying, offering a perfect balance of lean protein, whole grains, and nutrient-dense vegetables drizzled with a hint of olive oil for extra flavor.
INGREDIENTS
3 oz Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F.
Season the chicken breast lightly with your favorite herbs and a pinch of salt and pepper. Grill on medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken is grilling, rinse quinoa under cold water. In a small pot, combine the quinoa with water (using package instructions) and bring to a boil, then reduce heat and simmer until the quinoa is tender and water is absorbed, about 15 minutes.
Toss broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 12-15 minutes until tender and slightly caramelized.
Plate the grilled chicken alongside the cooked quinoa and roasted broccoli. Serve warm and enjoy your balanced, nutrient-packed lunch.