YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A refreshing and protein-smart lunch featuring a lightly grilled chicken breast served alongside fluffy quinoa and crisp roasted broccoli, finished with a drizzle of olive oil and a hint of creamy avocado. The dish offers a balance of lean protein, complex carbohydrates, and healthy fats that makes every bite satisfying and nourishing.
INGREDIENTS
3.5 ounces Chicken Breast (approx. 100g)
1 cup cooked Quinoa (approx. 185g)
1 cup Broccoli (approx. 91g)
1 tablespoon Olive Oil
1/8 Avocado (approx. 25g)
PREPARATION
Preheat your grill to medium-high heat. Lightly season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken breast for about 5-6 minutes on each side or until fully cooked through and grill marks appear.
While the chicken cooks, prepare the quinoa by reheating if necessary, ensuring it’s light and fluffy.
Toss the broccoli with a small amount of olive oil, salt, and pepper, and roast in a preheated 425°F oven for around 12-15 minutes until tender and slightly charred.
Slice a small portion of avocado (about 1/8 of one) for a fresh topping.
Plate the grilled chicken alongside a serving of quinoa and roasted broccoli. Drizzle any remaining olive oil over the broccoli and top with avocado slices.
Serve warm and enjoy a flavorful, balanced lunch that fits your macro and calorie targets.