YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled chicken breast served over fluffy quinoa and garlic-roasted broccoli, finished with a squeeze of lemon and a slice of creamy avocado.
INGREDIENTS
3 ounces Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon Extra Virgin Olive Oil
50 grams Avocado
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with salt, pepper, and dried herbs of choice.
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.
In a serving bowl, fluff the cooked quinoa and whisk in the remaining olive oil and lemon juice.
Top the quinoa with the sliced grilled chicken, roasted broccoli, and fresh avocado slices.