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

Tender grilled chicken breast served over a bed of fluffy quinoa and roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

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NUTRITION

471kcal
Protein
46.3g
Fat
18.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Garlic powder, salt, and pepper to taste

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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, salt, and pepper, then roast for 15-20 minutes until edges are tender and charred.

  • 3

    While broccoli roasts, cook the quinoa in water or vegetable broth according to package directions until fluffy.

  • 4

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Assemble the bowl by placing a base of cooked quinoa, adding the roasted broccoli, and topping with the sliced chicken.

  • 8

    Drizzle the remaining olive oil and fresh lemon juice over the bowl before serving.

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

Tender grilled chicken breast served over a bed of fluffy quinoa and roasted broccoli florets, finished with a squeeze of bright lemon and a pinch of flaky sea salt.

NUTRITION

471kcal
Protein
46.3g
Fat
18.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Garlic powder, salt, and pepper to taste

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, salt, and pepper, then roast for 15-20 minutes until edges are tender and charred.

  • 3

    While broccoli roasts, cook the quinoa in water or vegetable broth according to package directions until fluffy.

  • 4

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 5

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Assemble the bowl by placing a base of cooked quinoa, adding the roasted broccoli, and topping with the sliced chicken.

  • 8

    Drizzle the remaining olive oil and fresh lemon juice over the bowl before serving.