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

Lemon-marinated chicken breast grilled and served over fluffy quinoa with tender roasted broccoli, finished with a drizzle of olive oil and a hint of charred goodness.

Try 7 days free, then $12.99 / mo.

NUTRITION

535kcal
Protein
40.1g
Fat
20.6g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Sea salt and black pepper to taste

Try 7 days free, then $12.99 / mo.

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, minced garlic, and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with lemon juice, salt, and pepper.

  • 5

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

  • 6

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

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then topping it with the sliced chicken and roasted broccoli.

  • 8

    Drizzle the remaining olive oil over the bowl and serve immediately.

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

Lemon-marinated chicken breast grilled and served over fluffy quinoa with tender roasted broccoli, finished with a drizzle of olive oil and a hint of charred goodness.

NUTRITION

535kcal
Protein
40.1g
Fat
20.6g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Sea salt and black pepper to taste

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, minced garlic, and a pinch of salt and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

  • 4

    While the broccoli roasts, season the chicken breast with lemon juice, salt, and pepper.

  • 5

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

  • 6

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

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then topping it with the sliced chicken and roasted broccoli.

  • 8

    Drizzle the remaining olive oil over the bowl and serve immediately.