YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa with charred roasted broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Chicken Breast
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets with half of the olive oil, salt, and pepper on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are crispy and slightly charred.
Season the chicken breast with salt, pepper, and your favorite dried herbs.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
Warm the pre-cooked quinoa and place it in the base of a bowl.
Top the quinoa with the sliced chicken and roasted broccoli.
Drizzle the remaining olive oil and fresh lemon juice over the top before serving.