YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Roasted Broccoli
Grilled chicken breast and fluffy quinoa tossed with oven-roasted broccoli and cherry tomatoes, topped with a bright citrus dressing and creamy avocado.
INGREDIENTS
3.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli florets
2 teaspoons Olive Oil
40 grams Avocado
0.5 cup Cherry Tomatoes
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with salt, pepper, and dried herbs of choice, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
In a large mixing bowl, combine the cooked quinoa, roasted broccoli, and halved cherry tomatoes.
Whisk together the remaining teaspoon of olive oil and the lemon juice to create a light vinaigrette.
Slice the grilled chicken into strips and arrange them over the quinoa and vegetable mixture.
Top the salad with sliced avocado and drizzle the lemon vinaigrette over the entire bowl before serving.