YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Red Pepper
Grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and red peppers, finished with a squeeze of lemon and creamy avocado.
INGREDIENTS
4 ounces Chicken Breast
0.6 cup Cooked Quinoa
1 cup Broccoli Florets
0.5 cup Sliced Red Bell Pepper
1.25 tablespoons Extra Virgin Olive Oil
0.25 Avocado, sliced
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets and sliced red pepper with half of the olive oil, sea salt, and black pepper on a baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
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.
In a large serving bowl, combine the warm cooked quinoa with the roasted vegetables.
Slice the grilled chicken into strips and place them on top of the quinoa base.
Finish the bowl by adding the avocado slices and drizzling with the remaining olive oil and a fresh squeeze of lemon juice.