YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor the delightful balance of smoky grilled chicken, fluffy quinoa, and perfectly roasted broccoli tossed in olive oil. This bright and satisfying dish delivers a nourishing mix of lean protein and wholesome carbs, ideal for a vibrant midday meal.
INGREDIENTS
7 ounces Chicken Breast (200g)
0.75 cup cooked Quinoa (120g)
1.5 cups Broccoli Florets (134g)
1 tbsp Extra Virgin Olive Oil for broccoli
1 tsp Extra Virgin Olive Oil for chicken drizzle
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt and pepper. Drizzle with 1 tsp olive oil to keep it moist during grilling.
Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Meanwhile, rinse the quinoa thoroughly and cook according to package instructions. Use 0.75 cup of cooked quinoa for this recipe.
Preheat your oven to 400°F. Toss the broccoli florets with 1 tbsp olive oil, and season with a pinch of salt and pepper.
Spread the broccoli on a baking sheet and roast in the oven for 15-20 minutes until the edges are crispy and the broccoli is tender.
Plate a serving of quinoa, top with sliced chicken breast, and add a generous side of roasted broccoli. Enjoy your nutritious lunch!