YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa with charred roasted broccoli, finished with a squeeze of zesty lemon and a hint of garlic.
INGREDIENTS
5.3 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Broccoli Florets
2 tsp Olive Oil
1 tbsp Lemon Juice
Garlic powder, salt, and pepper to taste
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the chicken breast with garlic powder, salt, and pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with the remaining teaspoon of olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa and place it in the base of a serving bowl.
Slice the grilled chicken into strips and arrange it over the quinoa along with the roasted broccoli.
Drizzle the entire bowl with fresh lemon juice and an extra crack of black pepper before serving.