YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and fresh avocado, finished with a bright lemon-herb drizzle for a zesty, satisfying crunch.
INGREDIENTS
0.75 ounce Grilled Chicken Breast
0.5 cup Cooked Quinoa
1 cup Roasted Broccoli Florets
1.5 tablespoons Extra Virgin Olive Oil
0.25 medium Avocado
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 and a pinch of sea salt, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
Season the chicken breast with salt and pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
Slice the grilled chicken into thin strips and set aside.
In a small bowl, whisk together the remaining olive oil and lemon juice to create a simple dressing.
Assemble the bowl by placing the warm cooked quinoa at the bottom and topping it with the roasted broccoli, sliced chicken, and fresh avocado.
Drizzle the lemon-olive oil dressing over the top and serve immediately.