Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Cottage Cheese

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 and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Cottage Cheese

Grilled chicken and fluffy quinoa served with tender roasted broccoli and creamy cottage cheese, topped with fresh raspberries for a bright, juicy burst.

Try 7 days free, then $12.99 / mo.

NUTRITION

409kcal
Protein
42.9g
Fat
11.1g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

3 tablespoons Low Fat Cottage Cheese

5 grams Collagen Peptides Powder

1/2 cup Fresh Raspberries

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the chicken rests, stir the collagen peptides into the cottage cheese until the powder is fully dissolved and the cheese is smooth.

  • 5

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

  • 6

    Add a dollop of the collagen-boosted cottage cheese to the side.

  • 7

    Garnish the bowl with fresh raspberries for a touch of natural sweetness and extra fiber.

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Cottage Cheese

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 and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli and Cottage Cheese

Grilled chicken and fluffy quinoa served with tender roasted broccoli and creamy cottage cheese, topped with fresh raspberries for a bright, juicy burst.

NUTRITION

409kcal
Protein
42.9g
Fat
11.1g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

3 tablespoons Low Fat Cottage Cheese

5 grams Collagen Peptides Powder

1/2 cup Fresh Raspberries

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the chicken rests, stir the collagen peptides into the cottage cheese until the powder is fully dissolved and the cheese is smooth.

  • 5

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

  • 6

    Add a dollop of the collagen-boosted cottage cheese to the side.

  • 7

    Garnish the bowl with fresh raspberries for a touch of natural sweetness and extra fiber.