YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli
Grilled chicken breast and fluffy quinoa served with lemon-garlic roasted broccoli and a drizzle of creamy tahini for a satisfying, nutty finish.
INGREDIENTS
4.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
0.25 medium Avocado
0.5 tablespoon Tahini
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the baking sheet.
Roast the broccoli for 18-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with salt, pepper, and a pinch of dried oregano.
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Prepare the dressing by whisking the tahini with a squeeze of fresh lemon juice and a teaspoon of warm water until smooth and pourable.
Slice the grilled chicken into strips and slice the avocado.
Assemble the power bowl by placing the cooked quinoa at the base, then topping with the grilled chicken, roasted broccoli, and avocado.
Drizzle the creamy tahini dressing over the top and serve immediately.