YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli
Tender grilled chicken breast served over fluffy quinoa and roasted broccoli, finished with a bright squeeze of lemon and a pinch of savory sea salt.
INGREDIENTS
5.5 ounces Chicken Breast
0.5 cup Cooked Quinoa
1 cup Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
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 and a pinch of sea salt.
Roast the broccoli for 15-20 minutes until the edges are crisp and tender.
Season the chicken breast with garlic powder, salt, and black pepper on both sides.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
Warm the pre-cooked quinoa or prepare it according to package directions.
Slice the grilled chicken into thin strips.
Assemble the power bowl by placing the quinoa at the base and topping it with the roasted broccoli and sliced chicken.
Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the entire bowl before serving.