YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Quinoa and Roasted Broccoli
Tender chicken breast grilled and served over fluffy quinoa with oven-roasted broccoli, topped with a drizzle of olive oil and buttery avocado.
INGREDIENTS
1.5 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
1 cup Roasted Broccoli
2.5 tablespoons Extra Virgin Olive Oil
0.5 medium Avocado
PREPARATION
Preheat your oven to 400°F (200°C) for the broccoli.
Toss the broccoli florets with one tablespoon of olive oil, sea salt, and black pepper on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
Season the chicken breast with salt, pepper, and your favorite dried herbs.
Grill the chicken over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.
Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and it becomes fluffy.
Slice the grilled chicken into thin strips.
Plate the quinoa and broccoli, then top with the chicken strips and sliced avocado.
Drizzle the remaining olive oil over the dish before serving.