YOUR SOLIN GENERATED RECIPE
Grilled Chicken Thigh Salad with Roasted Broccoli and Quinoa
Smoky grilled chicken thighs served over fluffy quinoa and pan-seared spinach, finished with tender roasted broccoli florets.
INGREDIENTS
6 oz Boneless Skinless Chicken Thighs
1.5 cups Broccoli Florets
1/3 cup Cooked Quinoa
2 cups Baby Spinach
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
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 and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
Season the chicken thighs with salt, pepper, and your favorite dried herbs like oregano or garlic powder.
Grill the chicken over medium-high heat for about 5-7 minutes per side until the internal temperature reaches 165°F.
While the chicken rests, add the remaining oil to a skillet over medium heat and sear the spinach for 1-2 minutes until just wilted.
Assemble the bowl by placing the cooked quinoa and seared spinach at the base.
Top with the roasted broccoli and sliced grilled chicken thighs.
Drizzle the entire dish with fresh lemon juice before serving.