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

Tender grilled chicken breast served over fluffy quinoa and roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted red pepper flakes.

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NUTRITION

375kcal
Protein
40g
Fat
10.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with sea salt, black pepper, and half of the lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    In a serving bowl, layer the cooked quinoa and roasted broccoli.

  • 8

    Top with the sliced grilled chicken, drizzle with the remaining olive oil and lemon juice, and garnish with red pepper flakes if desired.

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

Tender grilled chicken breast served over fluffy quinoa and roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted red pepper flakes.

NUTRITION

375kcal
Protein
40g
Fat
10.8g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast, boneless and skinless

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh 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 spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with sea salt, black pepper, and half of the lemon juice.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

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

  • 7

    In a serving bowl, layer the cooked quinoa and roasted broccoli.

  • 8

    Top with the sliced grilled chicken, drizzle with the remaining olive oil and lemon juice, and garnish with red pepper flakes if desired.