YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and toasted garlic.
INGREDIENTS
3.2 ounces Chicken Breast
0.75 cup Cooked Quinoa
1 cup Broccoli Florets
0.5 tablespoon Extra Virgin Olive Oil
1/2 Lemon (for juice)
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the broccoli florets with half of the olive oil, salt, and garlic powder on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with salt, pepper, and the remaining garlic powder.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into thin strips.
Warm the pre-cooked quinoa if necessary and place it at the base of a bowl.
Top the quinoa with the roasted broccoli and sliced grilled chicken.
Drizzle with the remaining olive oil and a fresh squeeze of lemon juice before serving.