Name: Grilled Chicken and Quinoa Bowl with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 3/4 cup Cooked Quinoa; 1 1/2 cups Broccoli florets; 1 1/2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Sea salt and red pepper flakes to taste

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.

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 squeeze of lemon and a pinch of red pepper flakes for a zesty kick.

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NUTRITION

Protein

42.7g

Fat

13.8g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup Cooked Quinoa

1 1/2 cups Broccoli florets

1 1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea salt and red pepper flakes to taste

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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 1 teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
3
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
4
While the broccoli roasts, season the chicken breast with sea salt and black pepper.
5
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.
6
Let the chicken rest for 5 minutes before slicing it into strips.
7
In a serving bowl, fluff the warm cooked quinoa and top it with the sliced chicken and roasted broccoli.
8
Drizzle the remaining 1/2 teaspoon of olive oil and the fresh lemon juice over the bowl, then garnish with red pepper flakes for a zesty finish.