YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled lemon-herb chicken breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6 oz Chicken Breast
1/2 cup Cooked Quinoa
1.5 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing into strips.
Warm the pre-cooked quinoa if desired and place it in the base of a bowl.
Top the quinoa with the roasted broccoli and sliced grilled chicken.
Drizzle the entire bowl with fresh lemon juice and a pinch of red pepper flakes if you like a little heat.