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 and fluffy quinoa paired with oven-roasted broccoli florets, finished with a bright squeeze of lemon and a hint of charred goodness.

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NUTRITION

370kcal
Protein
37.6g
Fat
14.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Garlic Powder

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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 one teaspoon of olive oil, sea salt, and pepper, 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 garlic powder, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining teaspoon of olive oil.

  • 6

    Grill the chicken for 5-7 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 entire bowl with fresh lemon juice before serving.

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 and fluffy quinoa paired with oven-roasted broccoli florets, finished with a bright squeeze of lemon and a hint of charred goodness.

NUTRITION

370kcal
Protein
37.6g
Fat
14.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Pinch of Sea Salt and Black Pepper

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, sea salt, and pepper, 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 garlic powder, salt, and pepper.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining teaspoon of olive oil.

  • 6

    Grill the chicken for 5-7 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 entire bowl with fresh lemon juice before serving.