YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
A vibrant bowl featuring tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, all brought together with a drizzle of rich extra virgin olive oil for an extra burst of flavor. This dish offers a delightful balance of lean protein, wholesome grains, and crisp vegetables.
INGREDIENTS
60 grams Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli
4.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat and set your oven to 425°F for roasting the broccoli.
Season the chicken breast lightly with salt, pepper, and any preferred herbs, and grill for about 4-5 minutes per side or until the internal temperature reaches 165°F. Once cooked, allow it to rest and then slice.
While the chicken is grilling, toss the broccoli with about half of the olive oil (1 tsp) and a pinch of salt, then spread it on a baking sheet. Roast in the preheated oven for 15-20 minutes until the edges are slightly crispy.
Warm the cooked quinoa if needed.
To assemble, layer the quinoa at the bottom of your bowl, add the sliced grilled chicken on one side, and pile the roasted broccoli on the other. Drizzle the remaining olive oil (approximately 3.5 tsp) over the bowl for an extra flavor boost.
Serve immediately and enjoy your balanced, nutrient-packed lunch.