YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli
Grilled chicken breast and fluffy quinoa served with oven-roasted broccoli and creamy avocado, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 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 spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with your favorite dry herbs and a pinch of salt.
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
In a serving bowl, combine the cooked quinoa and roasted broccoli.
Top with the sliced grilled chicken and fresh avocado slices.
Drizzle the remaining olive oil and fresh lemon juice over the bowl before serving.