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 and fluffy quinoa served with oven-roasted broccoli and a squeeze of lemon, topped with crunchy toasted pepitas.

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NUTRITION

398kcal
Protein
35.8g
Fat
16.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

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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 tender and slightly charred.

  • 3

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

  • 4

    Prepare the quinoa according to package instructions or warm up pre-cooked quinoa.

  • 5

    Slice the grilled chicken into even strips.

  • 6

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

  • 7

    Drizzle with the remaining olive oil and fresh lemon juice, then garnish with the crunchy 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 chicken and fluffy quinoa served with oven-roasted broccoli and a squeeze of lemon, topped with crunchy toasted pepitas.

NUTRITION

398kcal
Protein
35.8g
Fat
16.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

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 tender and slightly charred.

  • 3

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

  • 4

    Prepare the quinoa according to package instructions or warm up pre-cooked quinoa.

  • 5

    Slice the grilled chicken into even strips.

  • 6

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

  • 7

    Drizzle with the remaining olive oil and fresh lemon juice, then garnish with the crunchy toasted pepitas.