Name: Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast, boneless and skinless; 1/2 cup Cooked Quinoa; 1.5 cups Broccoli florets; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

Tender chicken breast grilled with lemon and garlic, served over fluffy quinoa and roasted broccoli florets with a hint of smoky charred edges.

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NUTRITION

Protein

43.4g

Fat

11.4g

Carbs

33.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly browned.
4
While the broccoli roasts, whisk together the lemon juice, minced garlic, and the remaining olive oil to create a marinade.
5
Coat the chicken breast in the marinade and let it sit for 5 minutes.
6
Heat a grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until fully cooked through.
7
Slice the grilled chicken into strips.
8
Assemble your bowl by placing the warm cooked quinoa at the base, topped with the sliced chicken and roasted broccoli.
9
Finish with an optional squeeze of fresh lemon and a crack of black pepper.