YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Enjoy a light yet satisfying lunch bowl featuring juicy grilled chicken, fluffy quinoa, and perfectly roasted broccoli. A drizzle of extra virgin olive oil and a hint of avocado add a creamy texture and rich flavor, making this bowl a balanced and nourishing meal.
INGREDIENTS
3 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli
2 tsp Extra Virgin Olive Oil
1/8 medium Avocado
PREPARATION
Preheat your grill and a baking sheet for roasting.
Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill the chicken over medium-high heat for about 5-6 minutes per side until fully cooked and slightly charred.
While the chicken is grilling, toss the broccoli florets with olive oil, salt, and pepper. Spread them on the baking sheet and roast at 400°F (204°C) for 15-20 minutes until tender and slightly crispy on the edges.
Prepare 1/2 cup of quinoa according to package directions until fluffy.
Assemble the bowl by placing the cooked quinoa as the base. Slice the grilled chicken and arrange it on top along with the roasted broccoli.
Top with a light drizzle of extra olive oil if desired and add a few slices of avocado for creaminess. Serve warm and enjoy!