YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light yet satisfying lunch featuring tender grilled chicken, a modest serving of nutty quinoa, and roasted broccoli perfectly dressed in a zesty olive oil and avocado dressing. This dish is crafted to deliver balanced macros while keeping flavors bright and textures varied.
INGREDIENTS
3 ounces Chicken Breast
1/4 cup Cooked Quinoa
1 cup Broccoli
2 tablespoons Olive Oil
1/4 medium Avocado
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Lightly season the 3 ounces of chicken breast with salt, pepper, and your favorite herbs, then drizzle half of 1 tablespoon olive oil over it.
Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.
Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil, a pinch of salt and pepper, and roast in a preheated oven at 425°F for 15-20 minutes until tender and slightly charred.
Prepare 1/4 cup of cooked quinoa according to package directions, or reheat if pre-cooked.
Dice the 1/4 avocado and gently mix it into the quinoa to add creaminess and a boost of healthy fats.
Plate the grilled chicken alongside a serving of quinoa mixed with avocado, and add the roasted broccoli as a vibrant side.
Finish with a squeeze of lemon or a dash of your favorite herb if desired, and enjoy your balanced, flavorful lunch.