YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
A light yet satisfying lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa, tender roasted broccoli, and a hint of creamy avocado. This dish delivers a balanced mix of lean protein, whole grains, and vibrant vegetables accented with a drizzle of olive oil for depth and flavor.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
2 tsp Olive Oil
1/4 medium Avocado
PREPARATION
Preheat the grill to medium-high heat and the oven to 425°F (220°C).
Season the chicken breast with salt, pepper, and your preferred herbs.
Grill the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear.
Meanwhile, chop the broccoli into florets, toss with olive oil, salt, and pepper, then spread evenly on a baking sheet.
Roast the broccoli in the oven for 15-20 minutes until tender and slightly crispy at the edges.
Prepare quinoa as per package instructions until fluffy.
Slice the avocado into cubes or slices.
Assemble the plate: serve sliced grilled chicken over a bed of quinoa, add roasted broccoli on the side, and top with avocado.
Drizzle any remaining olive oil over the dish and enjoy your balanced, nutritious lunch.