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 and charred roasted broccoli, finished with a zesty lemon-herb drizzle for a bright, citrusy zing.

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NUTRITION

406kcal
Protein
41.3g
Fat
15g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, season the chicken breast with sea salt, black pepper, and garlic powder.

  • 4

    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.

  • 5

    Warm the pre-cooked quinoa in a small pan or microwave if needed.

  • 6

    Whisk the remaining teaspoon of olive oil with the lemon juice and a pinch of dried oregano to create a light dressing.

  • 7

    Slice the grilled chicken into strips.

  • 8

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

  • 9

    Drizzle the lemon-herb dressing over the entire bowl 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 breast served over fluffy quinoa and charred roasted broccoli, finished with a zesty lemon-herb drizzle for a bright, citrusy zing.

NUTRITION

406kcal
Protein
41.3g
Fat
15g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, season the chicken breast with sea salt, black pepper, and garlic powder.

  • 4

    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.

  • 5

    Warm the pre-cooked quinoa in a small pan or microwave if needed.

  • 6

    Whisk the remaining teaspoon of olive oil with the lemon juice and a pinch of dried oregano to create a light dressing.

  • 7

    Slice the grilled chicken into strips.

  • 8

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

  • 9

    Drizzle the lemon-herb dressing over the entire bowl before serving.