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 lemon-herb chicken and fluffy quinoa served with tender roasted broccoli, topped with a sprinkle of crunchy toasted pepitas.

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NUTRITION

440kcal
Protein
35.0g
Fat
20.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/2 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    While the chicken rests, fluff the cooked quinoa with a fork and place it in the base of your bowl.

  • 5

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Drizzle with the remaining olive oil and fresh lemon juice, then finish with a sprinkle of toasted pepitas.

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 lemon-herb chicken and fluffy quinoa served with tender roasted broccoli, topped with a sprinkle of crunchy toasted pepitas.

NUTRITION

440kcal
Protein
35.0g
Fat
20.8g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1/2 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and dried oregano, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 4

    While the chicken rests, fluff the cooked quinoa with a fork and place it in the base of your bowl.

  • 5

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Drizzle with the remaining olive oil and fresh lemon juice, then finish with a sprinkle of toasted pepitas.