YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled chicken and quinoa tossed with tender roasted broccoli and a jammy soft-boiled egg, finished with a creamy lemon-tahini drizzle.
INGREDIENTS
0.7 ounces Grilled Chicken Breast
1 large Soft-Boiled Egg
0.5 cup Cooked Quinoa
1 cup Roasted Broccoli
0.5 medium Avocado
1.25 tablespoons Extra Virgin Olive Oil
1 teaspoon Tahini
PREPARATION
Preheat the oven to 400°F and toss the broccoli florets with a half-tablespoon of the olive oil.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 7 minutes for a jammy yolk.
Immediately transfer the egg to an ice bath, then peel and slice in half.
Grill the chicken breast until the internal temperature reaches 165°F, then slice a 0.7-ounce portion.
In a small bowl, whisk together the remaining olive oil, tahini, and a squeeze of fresh lemon juice.
Assemble the bowl by layering the cooked quinoa, roasted broccoli, grilled chicken, and sliced avocado.
Top with the soft-boiled egg halves and drizzle the lemon-tahini dressing over the top.