YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken and fluffy quinoa paired with oven-roasted broccoli florets, finished with a squeeze of lemon and creamy avocado slices.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1/4 Avocado
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are golden and crispy.
While the 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 olive 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.
Assemble the bowl by placing the cooked quinoa at the base and topping it with the sliced chicken and roasted broccoli.
Garnish with fresh avocado slices and a squeeze of fresh lemon juice for a bright finish.