YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Quinoa Bowl with Crispy Roasted Broccoli
Enjoy a vibrant bowl featuring juicy lemon herb roasted chicken paired with fluffy quinoa and crispy roasted broccoli. This dish is brightened with a splash of lemon and aromatic herbs, offering a harmonious blend of textures and delicious flavors that perfectly balance health and taste.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 cup Broccoli
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
1 tablespoon mixed Herbs (thyme, rosemary, oregano)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a small bowl, whisk together lemon juice, olive oil, minced garlic, and mixed herbs. Season with salt and pepper.
Place the chicken breast in a baking dish and brush generously with the lemon herb mixture. Let it marinate for at least 10 minutes.
On a baking sheet, toss the broccoli with a drizzle of olive oil, a pinch of salt, and pepper.
Place the chicken and broccoli in the oven. Roast the chicken for about 20-25 minutes until cooked through, and roast the broccoli for about 15 minutes until crispy and lightly browned.
While the chicken and broccoli are roasting, warm the pre-cooked quinoa in a small saucepan over low heat or microwave until heated through.
Slice the roasted chicken and arrange it over a bowl of quinoa, then top with the crispy roasted broccoli. Drizzle any remaining pan juices on top and garnish with a sprinkle of fresh herbs if desired.
Serve warm and enjoy your nutrient-packed, flavorful bowl!