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.

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

Grilled chicken breast and roasted broccoli served over a bed of fluffy quinoa with a finishing squeeze of charred lemon.

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NUTRITION

455kcal
Protein
32.4g
Fat
19.2g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3.4 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets on a baking sheet with half of the olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, and garlic powder in a small bowl to create a marinade.

  • 5

    Coat the chicken breast with the marinade and season with additional salt and pepper if desired.

  • 6

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

  • 7

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

  • 8

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

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.

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Roasted Broccoli

Grilled chicken breast and roasted broccoli served over a bed of fluffy quinoa with a finishing squeeze of charred lemon.

NUTRITION

455kcal
Protein
32.4g
Fat
19.2g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

3.4 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets on a baking sheet with half of the olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

    Whisk together the remaining olive oil, lemon juice, and garlic powder in a small bowl to create a marinade.

  • 5

    Coat the chicken breast with the marinade and season with additional salt and pepper if desired.

  • 6

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

  • 7

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

  • 8

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