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 breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted red pepper flakes.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
43.8g
Fat
10.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

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 the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper and brush with the remaining olive oil.

  • 5

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 6

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

  • 7

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

  • 8

    Drizzle the entire bowl with fresh lemon juice and garnish with red pepper flakes if desired.

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 breast served over fluffy quinoa and charred roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted red pepper flakes.

NUTRITION

383kcal
Protein
43.8g
Fat
10.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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 the garlic powder, then spread them in a single layer on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt and pepper and brush with the remaining olive oil.

  • 5

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 6

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

  • 7

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

  • 8

    Drizzle the entire bowl with fresh lemon juice and garnish with red pepper flakes if desired.