YOUR SOLIN GENERATED RECIPE
Grilled Lemon-Garlic Chicken Breast with Quinoa and Steamed Broccoli
Enjoy this vibrant lunch featuring a perfectly grilled lemon-garlic chicken breast paired with a hearty serving of quinoa, tender steamed broccoli, and creamy avocado slices. This dish offers a harmonious balance of lean protein, wholesome grains, and healthy fats, creating a meal that's as nourishing as it is flavorful.
INGREDIENTS
5 oz Chicken Breast (142g)
1 cup cooked Quinoa (185g)
1 cup steamed Broccoli (156g)
1 tbsp Olive Oil (14g)
1/2 Avocado (100g)
1/2 Lemon (30g)
2 cloves Garlic (6g)
Salt & Black Pepper to taste
PREPARATION
Begin by preparing the marinade: in a small bowl, combine the juice of half a lemon, two minced garlic cloves, a tablespoon of olive oil, and a pinch of salt and black pepper.
Place the 5 oz chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated. Let it marinate for at least 20-30 minutes in the refrigerator.
Rinse the quinoa under cold water. In a saucepan, add the quinoa with water as per package instructions and bring it to a simmer. Cook until the water is absorbed and the quinoa is fluffy, roughly 15 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, steam the broccoli until tender, about 5-6 minutes.
Plate the meal by placing the cooked quinoa as a base, topping it with the grilled chicken, and surrounding it with steaming broccoli. Garnish with slices of half an avocado for a creamy texture and extra healthy fats.
Serve warm and enjoy this nutrient-packed, balanced lunch.