YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled lemon-herb chicken breast served over fluffy quinoa with roasted broccoli florets, finished with a savory charred edge.
INGREDIENTS
4 ounces Chicken Breast
42 grams dry Quinoa
1.5 cups Broccoli florets
0.75 tablespoon Olive Oil
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 salt and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are crispy and charred.
Combine the quinoa with a half cup of water in a small saucepan and bring to a boil.
Reduce the heat to low, cover, and simmer the quinoa for 15 minutes or until the water is absorbed.
Season the chicken breast with salt, pepper, and your favorite dried herbs.
Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165°F.
Slice the grilled chicken and arrange it in a bowl over the cooked quinoa and roasted broccoli.
Drizzle the remaining olive oil and fresh lemon juice over the bowl before serving.