Name: Grilled Chicken Breast and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 0.4 cup dry Quinoa; 1.5 cups Broccoli florets; 2 tablespoons Extra Virgin Olive Oil; 0.5 medium Avocado; 1 tablespoon Lemon Juice; Pinch of Salt, Black Pepper, and Garlic Powder

Grilled Chicken Breast 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 Breast and Quinoa Bowl with Roasted Broccoli

Tender grilled chicken breast served over a bed of fluffy quinoa and charred roasted broccoli, finished with creamy sliced avocado.

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NUTRITION

Protein

51.8g

Fat

47.1g

Carbs

64.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.4 cup dry Quinoa

1.5 cups Broccoli florets

2 tablespoons Extra Virgin Olive Oil

0.5 medium Avocado

1 tablespoon Lemon Juice

Pinch of Salt, Black Pepper, and Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and rinse the quinoa under cold water.
2
Combine the quinoa with 0.8 cups of water in a small pot, bring to a boil, then cover and simmer for 15 minutes until fluffy.
3
Toss the broccoli florets with one tablespoon of olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until charred.
4
Season the chicken breast with garlic powder, salt, and pepper.
5
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
6
Let the chicken rest for 5 minutes before slicing it into strips.
7
Assemble the bowl by placing the quinoa at the base, followed by the roasted broccoli and sliced chicken.
8
Top with sliced avocado, a drizzle of the remaining olive oil, and a squeeze of fresh lemon juice.