YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Enjoy a light and satisfying lunch featuring tender grilled chicken breast paired with nutty quinoa and perfectly roasted broccoli, accented by a drizzle of olive oil and a sprinkle of avocado for a creamy finish. The dish balances lean protein with whole grains and nutrient-packed vegetables, making it a delightful and nourishing meal.
INGREDIENTS
75 grams Chicken Breast
1/2 cup Cooked Quinoa (approx. 92g)
1 cup Broccoli (approx. 90g)
4 teaspoons Olive Oil
30 grams Avocado
PREPARATION
Preheat the oven to 425°F for the broccoli.
Season the chicken breast with salt, pepper, and your favorite herbs. Grill the chicken on a medium-high heat grill for about 5-6 minutes per side until fully cooked and nicely charred.
While the chicken is grilling, toss broccoli florets with 2 teaspoons of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly browned.
Prepare the quinoa as directed on the package, and once cooked, stir in 2 teaspoons of olive oil to add flavor and richness.
Slice the avocado into thin pieces.
Plate the grilled chicken alongside the quinoa and roasted broccoli, and top with the sliced avocado. Serve warm and enjoy your balanced lunch.