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

Marinated chicken breast and fluffy quinoa served with oven-roasted broccoli and a creamy lemon-yogurt dressing, finished with buttery avocado slices.

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NUTRITION

522kcal
Protein
35.9g
Fat
24.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

3 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1/4 medium Avocado

1 tbsp 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 two teaspoons of olive oil, sea salt, and black pepper, then roast for 18-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and broccoli cook, prepare the quinoa by simmering in water or vegetable broth until fluffy and the liquid is fully absorbed.

  • 5

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, the remaining teaspoon of olive oil, and a pinch of dried oregano to create the dressing.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Assemble the power bowl by layering the quinoa at the base and topping it with the grilled chicken, roasted broccoli, and fresh avocado slices.

  • 8

    Drizzle the creamy lemon-yogurt dressing 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

Marinated chicken breast and fluffy quinoa served with oven-roasted broccoli and a creamy lemon-yogurt dressing, finished with buttery avocado slices.

NUTRITION

522kcal
Protein
35.9g
Fat
24.2g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

3 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1/4 medium Avocado

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with two teaspoons of olive oil, sea salt, and black pepper, then roast for 18-20 minutes until tender and slightly charred.

  • 3

    Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken and broccoli cook, prepare the quinoa by simmering in water or vegetable broth until fluffy and the liquid is fully absorbed.

  • 5

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, the remaining teaspoon of olive oil, and a pinch of dried oregano to create the dressing.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Assemble the power bowl by layering the quinoa at the base and topping it with the grilled chicken, roasted broccoli, and fresh avocado slices.

  • 8

    Drizzle the creamy lemon-yogurt dressing over the bowl and serve immediately.