Grilled Chicken and Quinoa Noodle 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 Noodle Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Noodle Bowl with Roasted Broccoli

Grilled chicken breast and quinoa noodles tossed with charred roasted broccoli and a bright lemon-garlic dressing for a refreshing, zesty finish.

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NUTRITION

441kcal
Protein
42.0g
Fat
10g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup Cooked Quinoa Noodles

1 cup Roasted Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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

    While the broccoli roasts, grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into strips.

  • 4

    Cook the quinoa noodles in boiling water according to the package instructions until al dente, then drain and set aside.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

  • 6

    Combine the quinoa noodles, sliced chicken, and roasted broccoli in a large bowl.

  • 7

    Drizzle the lemon-garlic dressing over the mixture and toss gently to coat everything evenly before serving.

Grilled Chicken and Quinoa Noodle 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 Noodle Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Noodle Bowl with Roasted Broccoli

Grilled chicken breast and quinoa noodles tossed with charred roasted broccoli and a bright lemon-garlic dressing for a refreshing, zesty finish.

NUTRITION

441kcal
Protein
42.0g
Fat
10g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup Cooked Quinoa Noodles

1 cup Roasted Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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

    While the broccoli roasts, grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then let it rest before slicing into strips.

  • 4

    Cook the quinoa noodles in boiling water according to the package instructions until al dente, then drain and set aside.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, and minced garlic to create the dressing.

  • 6

    Combine the quinoa noodles, sliced chicken, and roasted broccoli in a large bowl.

  • 7

    Drizzle the lemon-garlic dressing over the mixture and toss gently to coat everything evenly before serving.