YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a vibrant and balanced lunch featuring succulent grilled chicken, fluffy quinoa, and perfectly roasted broccoli tossed in a fragrant drizzle of olive oil with creamy avocado accents. This dish combines a satisfying mix of textures and fresh flavors to fuel your afternoon.
INGREDIENTS
4 oz Chicken Breast
2/3 cup Cooked Quinoa
1 cup Chopped Broccoli
1 tbsp Olive Oil
1/2 medium Avocado
PREPARATION
Preheat your grill to medium-high heat.
Season the 4 oz chicken breast with salt, pepper, and your preferred herbs or spices.
Grill the chicken for about 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F.
While the chicken is grilling, preheat your oven to 425°F to roast the broccoli.
Toss 1 cup of chopped broccoli with 1 tbsp olive oil, salt, and pepper, then spread it on a baking sheet.
Roast the broccoli for 15-20 minutes, until the edges are crispy and the florets are tender.
Prepare 2/3 cup of cooked quinoa according to package directions, fluffing it lightly with a fork once cooked.
Slice the grilled chicken and serve atop the quinoa with roasted broccoli on the side.
Top the dish with slices of 1/2 medium avocado for added creaminess and healthy fats.