YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A bright and nutritious lunch featuring perfectly grilled chicken breast paired with lightly seasoned quinoa and roasted broccoli. The dish is finished with a drizzle of extra olive oil and a touch of creamy avocado, offering a balance of lean protein, whole grains, and vibrant vegetables to fuel your day.
INGREDIENTS
4.5 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1.5 tbsp Olive Oil
1/4 Avocado
PREPARATION
Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.
Season the chicken breast lightly with salt, pepper, and any herbs of choice (such as rosemary or thyme).
Grill the chicken breast for about 5-6 minutes per side or until fully cooked and nicely charred.
While the chicken is grilling, toss the broccoli florets in a bowl with a bit of olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the broccoli in the preheated oven for 15-20 minutes until tender and slightly crispy on the edges.
Heat the cooked quinoa gently on the stovetop or in the microwave until warmed through.
Plate the grilled chicken alongside the quinoa and roasted broccoli. Drizzle the remaining olive oil over the quinoa and vegetables.
Top the dish with slices or cubes of avocado for a creamy texture and extra flavor. Serve warm and enjoy.