Grilled Chicken and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

A vibrant and nourishing bowl featuring tender grilled chicken paired with fluffy quinoa, bright roasted broccoli, and sweet roasted red bell pepper, finished with a delicate drizzle of olive oil and a touch of creamy avocado for a satisfying lunch burst of flavors and textures.

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NUTRITION

402kcal
Protein
28.9g
Fat
14.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

3 oz grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted Broccoli

1 cup roasted Red Bell Pepper

3 tsp Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill until fully cooked and lightly charred on the outside.

  • 3

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water, bring to a boil, reduce heat to low and let simmer until water is absorbed. Fluff with a fork once cooked.

  • 4

    Chop broccoli into florets and slice red bell pepper. Toss them in olive oil, salt, and pepper, then spread out on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the avocado into wedges.

  • 7

    Assemble your bowl by layering the cooked quinoa, top with grilled chicken slices, and add the roasted broccoli and red bell pepper. Finish with a drizzle of olive oil and garnish with avocado slices.

  • 8

    Serve warm and enjoy your balanced lunch bowl.

Grilled Chicken and Quinoa 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 Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

A vibrant and nourishing bowl featuring tender grilled chicken paired with fluffy quinoa, bright roasted broccoli, and sweet roasted red bell pepper, finished with a delicate drizzle of olive oil and a touch of creamy avocado for a satisfying lunch burst of flavors and textures.

NUTRITION

402kcal
Protein
28.9g
Fat
14.5g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

3 oz grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup roasted Broccoli

1 cup roasted Red Bell Pepper

3 tsp Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill until fully cooked and lightly charred on the outside.

  • 3

    Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with water, bring to a boil, reduce heat to low and let simmer until water is absorbed. Fluff with a fork once cooked.

  • 4

    Chop broccoli into florets and slice red bell pepper. Toss them in olive oil, salt, and pepper, then spread out on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 6

    Slice the avocado into wedges.

  • 7

    Assemble your bowl by layering the cooked quinoa, top with grilled chicken slices, and add the roasted broccoli and red bell pepper. Finish with a drizzle of olive oil and garnish with avocado slices.

  • 8

    Serve warm and enjoy your balanced lunch bowl.