YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli
Grilled chicken breast and fluffy quinoa paired with oven-roasted broccoli florets, finished with a bright lemon-garlic dressing and a touch of caramelized char.
INGREDIENTS
4 ounces Chicken Breast
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the broccoli florets with 0.5 tablespoons of olive oil, salt, and 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 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 into strips.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to create a dressing.
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and sliced grilled chicken.
Drizzle the lemon-olive oil dressing over the entire bowl and serve warm.