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

Grilled chicken and roasted broccoli served over fluffy quinoa, finished with a sprinkle of toasted almonds for a satisfying crunch.

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NUTRITION

401kcal
Protein
30.7g
Fat
15.8g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

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 half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and garlic powder, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and place it in the base of a bowl.

  • 5

    Slice the chicken into strips and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Drizzle the remaining olive oil and fresh lemon juice over the bowl, then top with sliced almonds for a toasted finish.

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

Grilled chicken and roasted broccoli served over fluffy quinoa, finished with a sprinkle of toasted almonds for a satisfying crunch.

NUTRITION

401kcal
Protein
30.7g
Fat
15.8g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

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 half of the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with salt, pepper, and garlic powder, then grill over medium-high heat for 6-7 minutes per side until cooked through.

  • 4

    While the chicken rests, fluff the pre-cooked quinoa and place it in the base of a bowl.

  • 5

    Slice the chicken into strips and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Drizzle the remaining olive oil and fresh lemon juice over the bowl, then top with sliced almonds for a toasted finish.