YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a balanced high-protein lunch with succulent grilled chicken breast partnered with nutty quinoa, perfectly roasted broccoli, and creamy avocado accents. Finished with a drizzle of olive oil, this dish is both satisfying and nutritious, making it ideal for a lean yet flavorful mid-day boost.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli
1 tbsp Extra Virgin Olive Oil
1/4 Avocado
1 tbsp Lemon Juice
0.5 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.
Season the chicken breast with salt, pepper, garlic powder, and a splash of lemon juice.
Grill the chicken for about 6-7 minutes per side until fully cooked and juicy. Let it rest before slicing.
Meanwhile, toss broccoli florets with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and slightly crispy.
Warm the cooked quinoa in a saucepan or microwave as needed.
Plate the quinoa as a base, then top with sliced grilled chicken, roasted broccoli, and garnish with avocado slices and an extra drizzle of lemon juice if desired.
Serve immediately and enjoy your balanced, high-protein lunch.