YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa with charred roasted broccoli and a drizzle of olive oil.
INGREDIENTS
4.5 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Garlic powder, salt, and pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) to roast the vegetables.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt and pepper on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not already cooked.
Slice the grilled chicken into strips.
Assemble the bowl by placing the quinoa at the base, topped with the sliced chicken and roasted broccoli.
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the top before serving.