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 charred roasted broccoli and creamy avocado, finished with a bright squeeze of lemon.

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NUTRITION

707kcal
Protein
43.6g
Fat
35.9g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup cooked Quinoa

2 cups Broccoli florets

1.5 tablespoons Olive Oil

1/4 Avocado

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

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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 half a tablespoon of olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    In a large bowl, layer the cooked quinoa as the base.

  • 7

    Add the roasted broccoli, sliced grilled chicken, and sliced avocado to the bowl.

  • 8

    Whisk the remaining tablespoon of olive oil with the lemon juice and drizzle over the bowl 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 charred roasted broccoli and creamy avocado, finished with a bright squeeze of lemon.

NUTRITION

707kcal
Protein
43.6g
Fat
35.9g
Carbs
56.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup cooked Quinoa

2 cups Broccoli florets

1.5 tablespoons Olive Oil

1/4 Avocado

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half a tablespoon of olive oil, sea salt, and black pepper on the prepared baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are charred and tender.

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    In a large bowl, layer the cooked quinoa as the base.

  • 7

    Add the roasted broccoli, sliced grilled chicken, and sliced avocado to the bowl.

  • 8

    Whisk the remaining tablespoon of olive oil with the lemon juice and drizzle over the bowl before serving.