YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken and fluffy quinoa paired with oven-roasted broccoli, finished with a bright squeeze of lemon and a hint of charred goodness.
INGREDIENTS
1.9 ounces Grilled Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 teaspoons Extra Virgin Olive Oil
0.5 tablespoon Lemon Juice
0.4 teaspoon Sea Salt and Black Pepper
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.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
While the chicken and broccoli cook, fluff the pre-cooked quinoa with a fork.
Slice the grilled chicken into bite-sized strips.
Assemble the bowl by layering the quinoa, roasted broccoli, and grilled chicken.
Drizzle with the remaining olive oil and fresh lemon juice before serving.