YOUR SOLIN GENERATED RECIPE
Grilled Chicken Quinoa Bowl with Roasted Broccoli and Spring Mix
Grilled chicken breast and quinoa served over spring mix with roasted broccoli and a bright squeeze of zesty lemon.
INGREDIENTS
110 grams Grilled Chicken Breast
50 grams Cooked Quinoa
100 grams Roasted Broccoli
50 grams Spring Mix
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with a pinch of sea salt 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 rests, prepare the quinoa by simmering in water or vegetable broth until the liquid is absorbed and grains are fluffy.
Place the fresh spring mix in a large bowl as your base.
Top the greens with the cooked quinoa, sliced grilled chicken, and roasted broccoli.
Drizzle the entire bowl with fresh lemon juice for a clean, vibrant finish.