YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli
Grilled chicken and fluffy quinoa paired with oven-roasted broccoli florets and a squeeze of fresh lemon for a bright, tender-crisp finish.
INGREDIENTS
3 ounces Chicken Breast
1/4 cup Dry Quinoa
1.5 cups Broccoli Florets
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
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, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, rinse the quinoa and combine it with a half cup of water in a small pot.
Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed.
Season the chicken breast with your favorite dry herbs and grill over medium-high heat for 6 to 7 minutes per side until fully cooked.
Slice the grilled chicken into strips.
Assemble the bowl by fluffing the quinoa with a fork and topping it with the roasted broccoli and chicken.
Drizzle the remaining olive oil and fresh lemon juice over the top before serving.