YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled chicken breast and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
5.6 oz Chicken Breast, boneless skinless
0.5 cup Cooked Quinoa
1.5 cups Broccoli florets
1.5 tsp Extra Virgin Olive Oil
0.5 unit Lemon, juiced
1 pinch Sea Salt and Black Pepper
0.25 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, 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 garlic powder, salt, and pepper.
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
Warm the pre-cooked quinoa if desired and place it in the base of a bowl.
Top the quinoa with the sliced chicken and roasted broccoli.
Drizzle the remaining olive oil and fresh lemon juice over the top before serving.