YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and charred broccoli, topped with a jammy soft-boiled egg for a rich, velvety finish.
INGREDIENTS
3.5 oz Chicken Breast
1/3 cup Cooked Quinoa
1 cup Broccoli florets
1 Large Egg
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill to medium-high heat and the oven to 400°F.
Toss the broccoli florets with olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with your favorite herbs and grill for 6-7 minutes per side until the internal temperature reaches 165°F.
Bring a small pot of water to a boil, carefully lower the egg into the water, and simmer for exactly 6.5 minutes for a jammy yolk.
Immediately transfer the egg to an ice bath for 2 minutes before peeling and halving.
Warm the pre-cooked quinoa and place it in a bowl.
Slice the grilled chicken and arrange it over the quinoa alongside the roasted broccoli.
Top with the soft-boiled egg halves and a pinch of sea salt.