YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Tender grilled chicken and fluffy quinoa served with charred broccoli florets, finished with a squeeze of lemon and crunchy toasted pepitas.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
2 tsp Olive Oil
1 tbsp Pumpkin Seeds
Lemon wedge, sea salt, and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, season the chicken breast with sea salt and black pepper.
Heat a grill pan or skillet over medium-high heat with the remaining teaspoon of olive oil.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
Let the chicken rest for a few minutes before slicing it into strips.
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted broccoli and grilled chicken.
Garnish with pumpkin seeds and a fresh squeeze of lemon juice before serving.