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

Grilled chicken breast and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of lemon and crunchy toasted pumpkin seeds.

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NUTRITION

451kcal
Protein
35.4g
Fat
22.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

Pinch of Sea Salt and 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, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with garlic powder and sea salt.

  • 4

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

  • 5

    While the chicken rests, prepare the quinoa according to package instructions if not using pre-cooked.

  • 6

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

  • 7

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

  • 8

    Finish by garnishing with the toasted pumpkin seeds for a satisfying crunch.

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

Grilled chicken breast and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of lemon and crunchy toasted pumpkin seeds.

NUTRITION

451kcal
Protein
35.4g
Fat
22.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

Pinch of Sea Salt and 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, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with garlic powder and sea salt.

  • 4

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

  • 5

    While the chicken rests, prepare the quinoa according to package instructions if not using pre-cooked.

  • 6

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

  • 7

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

  • 8

    Finish by garnishing with the toasted pumpkin seeds for a satisfying crunch.