YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light yet satisfying meal featuring tender grilled chicken paired with fluffy quinoa and crisp roasted broccoli. This dish balances lean protein with wholesome carbs and vitamin-packed greens, offering a pleasing medley of textures and flavors.
INGREDIENTS
3.5 ounces Chicken Breast
1/3 cup dry Quinoa
1 cup Broccoli
PREPARATION
Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
While the chicken is grilling, rinse the quinoa thoroughly. In a small pot, combine the quinoa with water (typically a 2:1 water to quinoa ratio) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
Preheat your oven to 400°F for roasting the broccoli. Toss the broccoli in a small amount of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 12-15 minutes until edges are slightly crispy.
Plate the sliced grilled chicken with a serving of quinoa and roasted broccoli. Enjoy your nutritious and balanced lunch!