YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Steamed Broccoli
A hearty, high-protein lunch featuring marinated grilled chicken breast paired with fluffy quinoa, complemented by vibrant steamed broccoli, finished with a drizzle of olive oil, a scattering of crunchy almonds, and creamy avocado. A little boost of egg whites ties the dish together, creating a nutritionally balanced meal that’s satisfying and energizing.
INGREDIENTS
2.5 pieces (8 oz each) Chicken Breast
2/3 cup Liquid Egg Whites
1 cup uncooked Quinoa
2 cups steamed Broccoli
5 tablespoons Olive Oil
1/3 cup Almonds
1 medium Avocado
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs. For extra flavor, you can drizzle a small amount of olive oil over the chicken before grilling.
Grill the chicken breasts until they reach an internal temperature of 165°F, about 6-8 minutes per side depending on thickness.
While the chicken is grilling, rinse the quinoa thoroughly and cook it according to package instructions. Typically, bring 2 cups of water to a boil, add the quinoa, lower the heat, cover, and simmer for about 15 minutes until fluffy.
Steam the broccoli until just tender, about 5-7 minutes.
In a small pan, warm 1 tablespoon of olive oil and gently heat the liquid egg whites, stirring until they are just set. This creates a silky texture that complements the rest of the dish.
Slice the avocado and roughly chop the almonds for added texture.
To plate, arrange the quinoa as a base, layer the grilled chicken on top, and surround with steamed broccoli. Drizzle the remaining olive oil over the dish and garnish with the warmed egg whites, avocado slices, and chopped almonds.
Serve immediately and enjoy this balanced, nutrient-packed lunch.