YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Grilled chicken breast and fluffy quinoa tossed with lemon-garlic roasted broccoli, finished with a drizzle of olive oil and a pinch of toasted red pepper flakes.
INGREDIENTS
4.5 ounces Chicken Breast
0.75 cup cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Preheat oven to 400°F.
Toss broccoli florets with half the olive oil, garlic powder, salt, and pepper.
Roast broccoli on a sheet pan for 15-20 minutes until the edges are crisp.
Season chicken breast with salt and pepper.
Grill chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
Cook quinoa in water or vegetable broth according to package instructions.
Slice the grilled chicken into strips.
Assemble the bowl by combining the quinoa, sliced chicken, and roasted broccoli.
Drizzle with the remaining olive oil and fresh lemon juice before serving.