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 tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, finished with a creamy, refreshing Greek yogurt tzatziki drizzle and a few slices of ripe avocado. This dish balances hearty flavors with a satisfying mix of textures, making it a delicious and energizing lunch option.

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NUTRITION

531kcal
Protein
31.7g
Fat
20.2g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1 cup Cooked Quinoa

1 cup Roasted Broccoli

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1/4 Avocado Slices

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets lightly in olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly crispy.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill on a preheated grill pan or outdoor grill over medium-high heat for about 4-5 minutes per side, or until fully cooked. Once done, allow the chicken to rest and then slice thinly.

  • 3

    Prepare the quinoa according to package instructions, usually by simmering in water until fluffy. Fluff with a fork once cooked.

  • 4

    For the tzatziki drizzle, combine the Greek yogurt with a squeeze of lemon juice, a pinch of salt, minced garlic, and chopped fresh dill if available. Stir well until smooth.

  • 5

    Assemble your power bowl by layering the cooked quinoa, roasted broccoli, and sliced grilled chicken. Drizzle the tzatziki sauce evenly over the top and garnish with avocado slices.

  • 6

    Finish with an extra drizzle of olive oil if desired and 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

Savor a vibrant power bowl featuring tender grilled chicken, fluffy quinoa, and perfectly roasted broccoli, finished with a creamy, refreshing Greek yogurt tzatziki drizzle and a few slices of ripe avocado. This dish balances hearty flavors with a satisfying mix of textures, making it a delicious and energizing lunch option.

NUTRITION

531kcal
Protein
31.7g
Fat
20.2g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast

1 cup Cooked Quinoa

1 cup Roasted Broccoli

2 tbsp Plain Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1/4 Avocado Slices

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss broccoli florets lightly in olive oil, salt, and pepper, and roast on a baking sheet for about 15-20 minutes until tender and slightly crispy.

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs. Grill on a preheated grill pan or outdoor grill over medium-high heat for about 4-5 minutes per side, or until fully cooked. Once done, allow the chicken to rest and then slice thinly.

  • 3

    Prepare the quinoa according to package instructions, usually by simmering in water until fluffy. Fluff with a fork once cooked.

  • 4

    For the tzatziki drizzle, combine the Greek yogurt with a squeeze of lemon juice, a pinch of salt, minced garlic, and chopped fresh dill if available. Stir well until smooth.

  • 5

    Assemble your power bowl by layering the cooked quinoa, roasted broccoli, and sliced grilled chicken. Drizzle the tzatziki sauce evenly over the top and garnish with avocado slices.

  • 6

    Finish with an extra drizzle of olive oil if desired and serve immediately.