YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli
Enjoy a vibrant power bowl featuring delicately grilled chicken paired with fluffy quinoa, roasted broccoli, tender sweet potato cubes, and creamy avocado, all finished with a light drizzle of olive oil and tahini for a burst of flavor that balances fresh, hearty ingredients with a satisfying, clean finish.
INGREDIENTS
1.5 oz Grilled Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Roasted Broccoli
1/2 cup Roasted Sweet Potato Cubes
1/4 medium Avocado
1 tsp Olive Oil
1 tsp Tahini
PREPARATION
Preheat your oven to 425°F for roasting the vegetables and sweet potato.
Cube the sweet potato into bite-sized pieces and toss with a light drizzle of olive oil, salt, and pepper. Spread evenly on a baking sheet.
Roast the sweet potato cubes for about 20-25 minutes until tender and lightly crisp, stirring halfway through.
Meanwhile, prepare the broccoli by cutting into florets. Toss with a minimal amount of olive oil, salt, and pepper, and place on another baking sheet. Roast for around 15 minutes until just tender.
Grill the chicken breast over medium-high heat until cooked through. For this recipe, use about 1.5 ounces of chicken, slicing it into strips after resting.
Prepare 1/2 cup of cooked quinoa according to package directions.
Assemble the bowl by layering the quinoa, roasted broccoli, roasted sweet potato cubes, and grilled chicken.
Add sliced avocado on top and drizzle with a teaspoon each of olive oil and tahini for added creaminess.
Serve immediately and enjoy this balanced, flavorful power bowl.