YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Savor a bright and nutritious bowl featuring tender grilled chicken paired with fluffy quinoa and perfectly roasted broccoli, all brought together with a subtle drizzle of olive oil to enhance the natural flavors. This bowl is both satisfying and balanced, making it an ideal mid-day meal.
INGREDIENTS
3.5 oz Chicken Breast
2/3 cup cooked Quinoa
1 cup roasted Broccoli
2.5 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs (optional).
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let rest briefly then slice.
Meanwhile, prepare the quinoa according to package instructions, using a 2:1 water to quinoa ratio. Once cooked, fluff with a fork.
Toss the broccoli florets with 2.5 teaspoons of extra virgin olive oil, salt, and pepper. Spread them on a baking sheet.
Roast the broccoli in a preheated oven at 425°F for about 15-20 minutes until tender and slightly browned.
Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced grilled chicken. Serve warm.