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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets and a sprinkle of toasted red pepper flakes.

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NUTRITION

433kcal
Protein
43.4g
Fat
13.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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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.

  • 3

    Roast the broccoli for 15 minutes until the edges are slightly charred.

  • 4

    Whisk together the remaining olive oil, lemon juice, and garlic powder in a small bowl to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Assemble the bowl by placing the warm quinoa at the base and topping it with the sliced chicken and roasted broccoli.

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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with oven-roasted broccoli florets and a sprinkle of toasted red pepper flakes.

NUTRITION

433kcal
Protein
43.4g
Fat
13.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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.

  • 3

    Roast the broccoli for 15 minutes until the edges are slightly charred.

  • 4

    Whisk together the remaining olive oil, lemon juice, and garlic powder in a small bowl to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for about 6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 7

    Assemble the bowl by placing the warm quinoa at the base and topping it with the sliced chicken and roasted broccoli.