YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Savor a light yet satisfying lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa, tender roasted broccoli, and the creaminess of avocado, finished with a drizzle of olive oil for extra richness. A meal crafted to delight your palate while keeping the macros in check.
INGREDIENTS
1 piece (100g) Chicken Breast
1/2 cup cooked Quinoa (93g)
1 cup roasted Broccoli (156g)
2 teaspoons Olive Oil
1/2 medium Avocado (100g)
PREPARATION
Preheat your grill to 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 until fully cooked and juices run clear.
While the chicken is grilling, prepare the quinoa if not already cooked. If cooking from scratch, rinse quinoa, bring it to a boil in water, cover, and simmer until fluffy.
Toss broccoli florets with 1 teaspoon of olive oil, salt, and pepper, then roast them in an oven preheated to 400°F for about 15-20 minutes until tender and slightly crispy.
Slice the avocado and set aside.
Plate the grilled chicken breast alongside the cooked quinoa and roasted broccoli. Drizzle the remaining olive oil over the broccoli and quinoa.
Top the dish with fresh avocado slices and serve immediately.