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 that harmonizes juicy grilled chicken, fluffy quinoa, and tender roasted broccoli, all elevated by a hint of olive oil and a delicate avocado finish. This colorful bowl is both nourishing and satisfying, perfect for a mid-day boost.

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NUTRITION

403kcal
Protein
33.5g
Fat
13.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast (approx 80g)

2/3 cup Cooked Quinoa (approx 122g)

1 cup Broccoli (approx 156g)

3 tsp Extra Virgin Olive Oil

1/8 medium Avocado (approx 25g)

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs. Grill over medium-high heat until fully cooked, about 5-7 minutes per side. Let it rest, then slice into strips.

  • 3

    Meanwhile, toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until edges are slightly crispy.

  • 4

    Prepare quinoa according to package instructions if not yet cooked; a 2/3 cup serving of cooked quinoa is ideal for this bowl.

  • 5

    Assemble the bowl with a base of quinoa, then layer grilled chicken slices and roasted broccoli. Top with a few slices of avocado for a creamy finish.

  • 6

    Drizzle a little extra olive oil if desired, and serve warm.

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 that harmonizes juicy grilled chicken, fluffy quinoa, and tender roasted broccoli, all elevated by a hint of olive oil and a delicate avocado finish. This colorful bowl is both nourishing and satisfying, perfect for a mid-day boost.

NUTRITION

403kcal
Protein
33.5g
Fat
13.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast (approx 80g)

2/3 cup Cooked Quinoa (approx 122g)

1 cup Broccoli (approx 156g)

3 tsp Extra Virgin Olive Oil

1/8 medium Avocado (approx 25g)

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the broccoli.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs. Grill over medium-high heat until fully cooked, about 5-7 minutes per side. Let it rest, then slice into strips.

  • 3

    Meanwhile, toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for 15-20 minutes until edges are slightly crispy.

  • 4

    Prepare quinoa according to package instructions if not yet cooked; a 2/3 cup serving of cooked quinoa is ideal for this bowl.

  • 5

    Assemble the bowl with a base of quinoa, then layer grilled chicken slices and roasted broccoli. Top with a few slices of avocado for a creamy finish.

  • 6

    Drizzle a little extra olive oil if desired, and serve warm.