YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with tender roasted broccoli florets and a squeeze of charred lemon.
INGREDIENTS
5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, sea salt, and black pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are crispy and tender.
Season the chicken breast with lemon juice, garlic powder, and dried oregano.
Heat the remaining half teaspoon of olive oil in a grill pan or skillet over medium-high heat.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa and place it in the base of a serving bowl.
Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli.
Finish with an extra squeeze of fresh lemon juice before serving.