YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a well-balanced lunch featuring lightly grilled chicken breast paired with fluffy quinoa and tender roasted broccoli, elevated with a drizzle of olive oil and creamy avocado for a harmonious blend of textures and flavors. This meal not only hits your protein targets but also offers vibrant colors and satisfying tastes.
INGREDIENTS
90 grams Chicken Breast
1/2 cup cooked Quinoa
1 cup chopped Broccoli
2 teaspoons Olive Oil
1/3 medium Avocado
PREPARATION
Preheat your oven to 425°F for roasting the broccoli.
Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill over medium-high heat until the internal temperature reaches 165°F, about 5-7 minutes per side.
While the chicken is grilling, toss the chopped broccoli with olive oil, salt, and pepper. Arrange on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly charred.
Prepare quinoa as per package instructions until fluffy and fully cooked.
Slice the avocado and set aside.
Plate the dish by placing a serving of quinoa, topping it with sliced grilled chicken, and arranging roasted broccoli on the side. Garnish with avocado slices.
Serve warm and enjoy your balanced, nutrient-packed lunch.