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

Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a bright squeeze of lemon and savory sea salt.

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NUTRITION

378kcal
Protein
30.5g
Fat
15.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

    While the chicken rests, fluff the cooked quinoa in a bowl and stir in the remaining 1.5 teaspoons of olive oil and the lemon juice.

  • 6

    Slice the chicken into strips and assemble the bowl by placing the chicken and roasted broccoli over the bed of quinoa.

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

Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a bright squeeze of lemon and savory sea salt.

NUTRITION

378kcal
Protein
30.5g
Fat
15.9g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil and a pinch of sea salt on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

    While the chicken rests, fluff the cooked quinoa in a bowl and stir in the remaining 1.5 teaspoons of olive oil and the lemon juice.

  • 6

    Slice the chicken into strips and assemble the bowl by placing the chicken and roasted broccoli over the bed of quinoa.