YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Lemon-marinated chicken breast grilled to perfection and served over fluffy quinoa with tender roasted broccoli florets and a zesty squeeze of lemon.
INGREDIENTS
4.5 ounces Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli florets
2 teaspoons Olive Oil
1/2 Lemon, juiced
1/2 teaspoon Garlic Powder
Salt and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 15 to 20 minutes until the edges are slightly crispy.
Season the chicken breast with garlic powder, salt, pepper, and half of the lemon juice.
Grill the chicken over medium-high heat for about 6 to 7 minutes per side or until the internal temperature reaches 165°F.
While the chicken rests, prepare the quinoa according to package instructions if not using pre-cooked quinoa.
Slice the grilled chicken into strips.
Assemble the bowl by placing the fluffy quinoa at the base and topping it with the sliced chicken and roasted broccoli.
Drizzle the remaining teaspoon of olive oil and the rest of the lemon juice over the bowl before serving.