YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa with roasted broccoli florets, finished with a squeeze of zesty lemon.
INGREDIENTS
4 ounces cooked Chicken Breast
0.5 cup cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly crisp.
Season the chicken breast with salt, pepper, and your favorite herbs.
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
While the chicken and broccoli cook, prepare the quinoa according to the package instructions if not already cooked.
Slice the grilled chicken into strips.
Assemble the bowl by placing the cooked quinoa at the base and topping it with the sliced chicken and roasted broccoli.
Drizzle the remaining olive oil and fresh lemon juice over the top before serving.