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

Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of toasted garlic.

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NUTRITION

443kcal
Protein
29.9g
Fat
18.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

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

  • 6

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

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and sliced grilled chicken.

  • 8

    Drizzle the lemon-garlic dressing over the top and serve warm.

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

Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of toasted garlic.

NUTRITION

443kcal
Protein
29.9g
Fat
18.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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 spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly browned and tender.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 5

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

  • 6

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

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted broccoli and sliced grilled chicken.

  • 8

    Drizzle the lemon-garlic dressing over the top and serve warm.