YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled chicken and fluffy quinoa served with charred roasted broccoli, finished with a squeeze of lemon and slices of buttery avocado.
INGREDIENTS
3 oz Chicken Breast
3/4 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tbsp Extra Virgin Olive Oil
1/4 Avocado
1 tbsp Lemon Juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets with half of the olive oil, salt, and pepper on a large baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.
Brush the chicken breast with the lemon-garlic mixture and season with a pinch of salt.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa and place it at the base of a serving bowl.
Slice the grilled chicken into strips and arrange them over the quinoa alongside the roasted broccoli.
Top the bowl with fresh avocado slices and an extra squeeze of lemon juice if desired.