Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a zesty lemon-garlic vinaigrette, finished with a sprinkle of toasted red pepper flakes.

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NUTRITION

309kcal
Protein
18.6g
Fat
12.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Pinch of Red Pepper Flakes

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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 one teaspoon of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are golden.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the vinaigrette.

  • 5

    Place the cooked quinoa in a serving bowl and top with the roasted broccoli and sliced grilled chicken.

  • 6

    Drizzle the lemon vinaigrette over the bowl and garnish with a sprinkle of toasted red pepper flakes.

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Bowl with Roasted Broccoli and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with oven-roasted broccoli and a zesty lemon-garlic vinaigrette, finished with a sprinkle of toasted red pepper flakes.

NUTRITION

309kcal
Protein
18.6g
Fat
12.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Pinch of Red Pepper Flakes

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are golden.

  • 3

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 4

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the vinaigrette.

  • 5

    Place the cooked quinoa in a serving bowl and top with the roasted broccoli and sliced grilled chicken.

  • 6

    Drizzle the lemon vinaigrette over the bowl and garnish with a sprinkle of toasted red pepper flakes.