YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Savor a bright and balanced bowl featuring succulent grilled chicken, fluffy quinoa, and beautifully roasted broccoli. The dish is finished with a drizzle of rich olive oil and creamy avocado, creating layers of texture and flavor that harmonize perfectly for a wholesome, satisfying lunch.
INGREDIENTS
3 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup Roasted Broccoli
2.5 tsp Olive Oil
1/4 diced Avocado
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt, pepper, and a pinch of garlic powder.
Grill the chicken for about 5-6 minutes per side or until fully cooked. Once done, let it rest for a couple of minutes before slicing it into strips.
While the chicken is grilling, prepare the quinoa according to package directions if not pre-cooked.
Preheat your oven to 425°F. Toss the broccoli with a portion of the olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for about 15 minutes or until tender and slightly crispy.
In a bowl, combine the cooked quinoa, roasted broccoli, and sliced grilled chicken. Drizzle with the remaining olive oil.
Top the bowl with diced avocado and a light sprinkle of salt and garlic powder to finish. Serve warm and enjoy the balanced flavors!