YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Steamed Broccoli and Quinoa
Herb-roasted chicken breast served over fluffy quinoa and steamed broccoli, finished with a drizzle of golden olive oil.
INGREDIENTS
1 ounce Roasted Chicken Breast
1/2 cup Cooked Quinoa
0.4 cup Steamed Broccoli
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Dried Italian Herbs
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with the dried Italian herbs and a pinch of sea salt.
Place the chicken on a parchment-lined baking sheet and roast for 15-20 minutes until the internal temperature reaches 165°F.
While the chicken is roasting, rinse the quinoa under cold water and combine with water in a small pot using a 1:2 ratio.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy.
Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are tender-crisp and vibrant green.
Measure out the specific portions of cooked chicken, quinoa, and broccoli to meet your macro goals.
Plate the quinoa, top with the sliced chicken and broccoli, and drizzle the entire dish with the extra virgin olive oil.