Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

Savor a vibrant power bowl featuring juicy grilled chicken atop a bed of nutty quinoa and perfectly roasted broccoli. This lunch bowl delivers bright citrus notes and a satisfying crunch, making for a harmoniously balanced meal that's as nourishing as it is delicious.

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NUTRITION

416kcal
Protein
40.2g
Fat
13.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup cooked Quinoa

1 cup Broccoli

½ tbsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 5 oz chicken breast with salt, black pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the broccoli with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender with slightly browned edges.

  • 5

    Prepare the quinoa according to package instructions if not pre-cooked. For a quick option, use pre-cooked quinoa and warm it gently.

  • 6

    Assemble the bowl by placing the quinoa at the base, then the sliced grilled chicken on top, and finishing with the roasted broccoli. Drizzle additional lemon juice over the bowl if desired.

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Bowl with Roasted Broccoli

Savor a vibrant power bowl featuring juicy grilled chicken atop a bed of nutty quinoa and perfectly roasted broccoli. This lunch bowl delivers bright citrus notes and a satisfying crunch, making for a harmoniously balanced meal that's as nourishing as it is delicious.

NUTRITION

416kcal
Protein
40.2g
Fat
13.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup cooked Quinoa

1 cup Broccoli

½ tbsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 5 oz chicken breast with salt, black pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat your oven to 400°F. Toss the broccoli with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender with slightly browned edges.

  • 5

    Prepare the quinoa according to package instructions if not pre-cooked. For a quick option, use pre-cooked quinoa and warm it gently.

  • 6

    Assemble the bowl by placing the quinoa at the base, then the sliced grilled chicken on top, and finishing with the roasted broccoli. Drizzle additional lemon juice over the bowl if desired.