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 breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of smoky red pepper flakes.

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NUTRITION

448kcal
Protein
40.2g
Fat
19.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Pinch of Red Pepper Flakes

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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, sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

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

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    In a serving bowl, fluff the pre-cooked quinoa and top it with the roasted broccoli and sliced grilled chicken.

  • 9

    Drizzle the remaining olive oil and fresh lemon juice over the bowl.

  • 10

    Garnish with a pinch of red pepper flakes for a subtle heat and serve immediately.

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 breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a pinch of smoky red pepper flakes.

NUTRITION

448kcal
Protein
40.2g
Fat
19.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, boneless and skinless

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

Pinch of Red Pepper Flakes

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, sea salt, and black pepper on the prepared baking sheet.

  • 3

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

  • 4

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

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    In a serving bowl, fluff the pre-cooked quinoa and top it with the roasted broccoli and sliced grilled chicken.

  • 9

    Drizzle the remaining olive oil and fresh lemon juice over the bowl.

  • 10

    Garnish with a pinch of red pepper flakes for a subtle heat and serve immediately.