YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Broccoli and Quinoa
Savor a vibrant, well-balanced lunch featuring succulent grilled chicken breast paired with crispy roasted broccoli and a light serving of quinoa. Finished with a delicate drizzle of avocado for creaminess, this dish delivers a harmonious blend of flavors and textures while perfectly aligning with your macro goals.
INGREDIENTS
4.5 ounces Chicken Breast (128g)
1 cup Roasted Broccoli (150g)
1/4 cup Cooked Quinoa (43g)
1/3 of a whole Avocado (50g)
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs.
Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.
Meanwhile, preheat the oven to 425°F for the broccoli. Toss the broccoli with a drizzle of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for about 15-20 minutes, or until tender and slightly crisp on the edges.
Prepare the quinoa according to package instructions if not already cooked. For a quick version, warm the pre-cooked quinoa gently with a splash of water.
Plate the dish by placing a serving of quinoa as the base, topping it with grilled chicken slices, and scattering the roasted broccoli around.
Finish with a garnish of avocado slices or a light mash of avocado drizzled over the top for a creamy texture.
Enjoy your balanced, flavor-packed lunch!