YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor the vibrant flavors of lightly grilled chicken paired with fluffy quinoa, roasted broccoli, and a touch of creamy avocado, all finished with a hint of olive oil drizzle for a perfect balance of flavor and nutrition.
INGREDIENTS
2.75 ounces Chicken Breast (approx. 78g)
0.33 cup cooked Quinoa (approx. 62g)
1 cup roasted Broccoli (approx. 156g)
1/4 Avocado (approx. 50g)
1 teaspoon Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your preferred herbs.
Grill the chicken for approximately 5-6 minutes per side until fully cooked and juices run clear.
While the chicken is grilling, cook the quinoa according to package instructions. Once cooked, fluff with a fork.
Toss the broccoli with a small amount of olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 15 minutes until tender and slightly charred.
Slice the avocado and set aside.
Assemble the plate by placing the quinoa as a base, topping with sliced grilled chicken and roasted broccoli.
Finish with avocado slices and a light drizzle of olive oil over the top.
Serve warm and enjoy your nutritious, balanced meal.