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

Enjoy a vibrant power bowl featuring tender grilled chicken paired with fluffy quinoa, perfectly roasted broccoli, and a light drizzle of tahini and avocado for creaminess. The medley of textures and flavors makes it a satisfying, nutrient-packed lunch.

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NUTRITION

513kcal
Protein
34.4g
Fat
28.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast (≈108 g)

1/2 cup Cooked Quinoa (≈92 g)

1 cup Broccoli (≈91 g)

1 tbsp Olive Oil

1 tsp Tahini

50 g Avocado

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat the oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet, and roast for 15-20 minutes until tender and slightly crispy.

  • 5

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced grilled chicken.

  • 7

    Drizzle with tahini and add avocado slices on top for creaminess. Serve immediately.

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

Enjoy a vibrant power bowl featuring tender grilled chicken paired with fluffy quinoa, perfectly roasted broccoli, and a light drizzle of tahini and avocado for creaminess. The medley of textures and flavors makes it a satisfying, nutrient-packed lunch.

NUTRITION

513kcal
Protein
34.4g
Fat
28.6g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast (≈108 g)

1/2 cup Cooked Quinoa (≈92 g)

1 cup Broccoli (≈91 g)

1 tbsp Olive Oil

1 tsp Tahini

50 g Avocado

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat the oven to 425°F (220°C). Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet, and roast for 15-20 minutes until tender and slightly crispy.

  • 5

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 6

    Assemble the bowl by layering the cooked quinoa, roasted broccoli, and sliced grilled chicken.

  • 7

    Drizzle with tahini and add avocado slices on top for creaminess. Serve immediately.