YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a vibrant lunch featuring a perfectly grilled chicken breast paired with nutty quinoa and tender, oven-roasted broccoli drizzled with a hint of olive oil. This dish is designed to delight your palate while perfectly balancing protein and calories for a nourishing midday meal.
INGREDIENTS
5 oz Chicken Breast
1/4 cup dry Quinoa
1 cup Broccoli
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat a grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper on both sides.
Grill the chicken for about 6-7 minutes per side or until fully cooked (internal temperature reaches 165°F).
Meanwhile, rinse 1/4 cup dry quinoa under running water. Cook according to package instructions (usually simmer in 1/2 cup water for about 15 minutes until water is absorbed).
Preheat the oven to 425°F for the broccoli. Toss broccoli florets with 1 teaspoon olive oil, salt, and pepper, then spread out on a baking sheet.
Roast the broccoli in the oven for 12-15 minutes until tender and slightly crispy on the edges.
Slice the grilled chicken breast and serve over a bed of quinoa with a side of roasted broccoli.