Grilled Chicken Breast 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 Breast and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Bowl with Roasted Broccoli

Enjoy a light yet satisfying bowl featuring tender grilled chicken, a modest portion of nutty quinoa, and perfectly roasted broccoli, all elevated with a drizzle of olive oil and a hint of creamy avocado. This dish is well-balanced to keep you energized during the day while fitting snugly into your macro needs.

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NUTRITION

376kcal
Protein
22g
Fat
23.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1.9 oz Chicken Breast (~54g)

1/4 cup cooked Quinoa (~43g)

1 cup Broccoli Florets (~91g)

1/4 medium Avocado (~50g)

2 tbsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for about 4-5 minutes per side until it reaches an internal temperature of 165°F, then let rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and garlic powder. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly crispy on the edges.

  • 4

    If not pre-cooked, prepare quinoa according to package instructions; a 1/4 cup serving of cooked quinoa is needed.

  • 5

    Assemble your bowl by layering the quinoa at the base, topping it with sliced grilled chicken and roasted broccoli. Add sliced avocado on top.

  • 6

    Drizzle the remaining olive oil over the bowl and add additional seasonings if desired. Serve warm and enjoy!

Grilled Chicken Breast 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 Breast and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast and Quinoa Bowl with Roasted Broccoli

Enjoy a light yet satisfying bowl featuring tender grilled chicken, a modest portion of nutty quinoa, and perfectly roasted broccoli, all elevated with a drizzle of olive oil and a hint of creamy avocado. This dish is well-balanced to keep you energized during the day while fitting snugly into your macro needs.

NUTRITION

376kcal
Protein
22g
Fat
23.7g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

1.9 oz Chicken Breast (~54g)

1/4 cup cooked Quinoa (~43g)

1 cup Broccoli Florets (~91g)

1/4 medium Avocado (~50g)

2 tbsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for about 4-5 minutes per side until it reaches an internal temperature of 165°F, then let rest for a few minutes before slicing.

  • 3

    Meanwhile, preheat your oven to 425°F. Toss the broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and garlic powder. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly crispy on the edges.

  • 4

    If not pre-cooked, prepare quinoa according to package instructions; a 1/4 cup serving of cooked quinoa is needed.

  • 5

    Assemble your bowl by layering the quinoa at the base, topping it with sliced grilled chicken and roasted broccoli. Add sliced avocado on top.

  • 6

    Drizzle the remaining olive oil over the bowl and add additional seasonings if desired. Serve warm and enjoy!