YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken and fluffy quinoa paired with oven-roasted broccoli florets, finished with a squeeze of lemon and creamy avocado.
INGREDIENTS
3.2 oz Chicken Breast
3/4 cup Cooked Quinoa
1 cup Broccoli Florets
1.25 tbsp Extra Virgin Olive Oil
1/4 Avocado
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.
While the broccoli roasts, season the chicken breast with your favorite clean spices like garlic powder and sea salt.
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
Prepare the quinoa according to package instructions if not already cooked.
Slice the grilled chicken into strips.
Assemble the bowl by placing the quinoa at the base, followed by the roasted broccoli and sliced chicken.
Top with fresh avocado slices, the remaining olive oil, and a bright squeeze of lemon juice.