YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Broccoli Bowl with Quinoa
Tender grilled chicken and steamed broccoli served over a bed of fluffy quinoa and cauliflower rice, finished with creamy avocado.
INGREDIENTS
4 oz Grilled Chicken Breast
1/3 cup Cooked Quinoa
1 cup Broccoli Florets
1/2 cup Riced Cauliflower
1/4 medium Avocado
1 tsp Extra Virgin Olive Oil
PREPARATION
Season the chicken breast with sea salt, black pepper, and garlic powder.
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked.
Steam the broccoli florets and riced cauliflower until tender-crisp, about 5 minutes.
Combine the cooked quinoa with the steamed cauliflower rice in a serving bowl.
Slice the grilled chicken and arrange it over the grain mixture with the broccoli.
Top the bowl with fresh avocado slices and a drizzle of olive oil.