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

Tender grilled chicken and fluffy quinoa paired with garlic-roasted broccoli and creamy avocado, finished with a squeeze of lemon and toasted sunflower seeds.

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NUTRITION

524kcal
Protein
39.1g
Fat
26.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1.2 ounces Avocado

1 teaspoon Sunflower Seeds

1 tablespoon Lemon Juice

1 clove Garlic, minced

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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, minced garlic, salt, and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are caramelized.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side or until fully cooked.

  • 5

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

  • 6

    Slice the grilled chicken into thin strips.

  • 7

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

  • 8

    Add the sliced avocado and sprinkle with toasted sunflower seeds.

  • 9

    Drizzle the remaining olive oil and fresh lemon juice over the top before serving.

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

Tender grilled chicken and fluffy quinoa paired with garlic-roasted broccoli and creamy avocado, finished with a squeeze of lemon and toasted sunflower seeds.

NUTRITION

524kcal
Protein
39.1g
Fat
26.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1.2 ounces Avocado

1 teaspoon Sunflower Seeds

1 tablespoon Lemon Juice

1 clove Garlic, minced

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, minced garlic, salt, and pepper.

  • 3

    Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are caramelized.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 6 minutes per side or until fully cooked.

  • 5

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

  • 6

    Slice the grilled chicken into thin strips.

  • 7

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

  • 8

    Add the sliced avocado and sprinkle with toasted sunflower seeds.

  • 9

    Drizzle the remaining olive oil and fresh lemon juice over the top before serving.