YOUR SOLIN GENERATED RECIPE
Grilled Lemon Garlic Chicken Breast with Quinoa and Steamed Broccoli
Enjoy a bright and refreshing lunch featuring tender grilled chicken seasoned with lemon and garlic, paired with a light quinoa salad, steamed broccoli, and a subtle hint of avocado for creaminess. This plate is designed to hit your macro targets while keeping flavors clean and vibrant.
INGREDIENTS
2 oz Chicken Breast
0.75 cup cooked Quinoa
1 cup steamed Broccoli
2 Egg Whites
0.25 portion Avocado
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
Salt & Black Pepper to taste
PREPARATION
Begin by marinating the chicken breast: in a small bowl combine olive oil, lemon juice, minced garlic, a pinch of salt and pepper.
Coat the chicken evenly with the marinade and let it sit for at least 15 minutes.
Preheat your grill or grill pan to medium-high heat and cook the chicken for about 4-5 minutes on each side until fully cooked. Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package directions if not already cooked. Measure out 0.75 cup of cooked quinoa.
Steam the broccoli until tender yet crisp, about 4-5 minutes.
Whisk the egg whites lightly in a small bowl and gently warm them in a non-stick pan over low heat, stirring continuously until just set. This thin scramble adds a light, additional protein boost without overpowering the dish.
Plate the dish by layering the quinoa, arranging the sliced chicken over the quinoa, and placing the steamed broccoli on the side. Top with the softly cooked egg whites.
Finish by garnishing with small dollops of mashed avocado to add creaminess and a fresh touch. Season with additional salt and pepper if desired.
Serve warm and enjoy your balanced, flavorful lunch.