High-Protein Fat-Loss Lunch: Brined Chicken Breast with Broccoli Avocado Salad and Veggie Soup

Steps

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1. 1
   Mix water, salt, and sugar to make a brine, then soak the chicken breast in it to keep the meat tender and juicy.
   ▶ ≈1:14
2. 2
   Slice the onion and slowly sauté it in a little oil over low heat, seasoning with salt until softened and sweet.
   ▶ ≈0:30
3. 3
   Slice the brined chicken breast thinly (thin slices absorb flavor faster), then start cooking it in a cold pan over low heat to prevent dryness, cooking through gently until done.
   ▶ ≈9:38
4. 4
   Mix the yogurt, soy sauce, garlic paste, honey, lemon juice, and Dijon mustard into a refreshing sauce, drizzle it over the cooked chicken, and garnish with mint leaves for extra aroma.
   ▶ ≈8:24
5. 5
   Blanch and cut the broccoli into small florets, slice the avocado, thinly slice the red onion, poach the eggs until soft, then toss everything with olive oil, lemon juice, salt, and black pepper to make the salad.
   ▶ ≈6:56
6. 6
   Halve the cherry tomatoes, chop the cabbage and onion, and slice the zucchini, then simmer them all in chicken stock and season with salt and black pepper to make a light soup.
   ▶ ≈9:00
7. 7
   Plate the chicken, salad, and soup together to complete this high-protein, low-fat fitness meal.
   ▶ ≈6:43