- Cook 1 cup of quinoa according to package instructions.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season 1 pound of chicken breast with salt, pepper, and 1 teaspoon of chili lime seasoning.
- Add the chicken to the skillet and cook until golden brown, about 5-6 minutes per side.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- In the same skillet, add 1 cup of chopped broccoli and cook until tender.
- In a small bowl, mix together 1 tablespoon of olive oil, the juice of 1 lemon, and 1 minced garlic clove.
- Assemble the quinoa bowls by layering cooked quinoa, sliced chicken, broccoli, and drizzling the lemon dressing on top.
- Garnish with microgreens and a sprinkle of grated Pecorino Romano cheese.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.