YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A light, gluten-free lunch featuring succulent grilled chicken breast served with a delicate portion of quinoa and roasted broccoli. Finished with an extra drizzle of olive oil for a burst of rich flavor, this dish is perfectly balanced in protein, carbs, and heart-healthy fats.
INGREDIENTS
3 oz Chicken Breast
0.4 cup Cooked Quinoa
1 cup Broccoli
4.5 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat and preheat the oven to 425°F for roasting broccoli.
Season the chicken breast lightly with salt, pepper, and your favorite gluten-free herbs.
Grill the chicken breast for about 5-6 minutes per side until it reaches an internal temperature of 165°F.
Meanwhile, toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly charred.
Prepare the quinoa if not pre-cooked by rinsing and simmering in water until fluffy, then measure out 0.4 cup.
Plate the grilled chicken alongside the quinoa and roasted broccoli, then drizzle any remaining olive oil over the dish.
Serve warm and enjoy your nutrient-balanced, gluten-free lunch.