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 and fluffy quinoa served with roasted broccoli florets, finished with a squeeze of lemon and smoky charred edges.

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NUTRITION

393kcal
Protein
43.4g
Fat
11.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons 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) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and the garlic powder on the prepared baking sheet.

  • 3

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

  • 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

    Warm the pre-cooked quinoa if desired and place it in the bottom of a serving bowl.

  • 7

    Arrange the sliced chicken and roasted broccoli over the quinoa.

  • 8

    Whisk the remaining olive oil and lemon juice together, then drizzle the dressing over the entire 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 breast and fluffy quinoa served with roasted broccoli florets, finished with a squeeze of lemon and smoky charred edges.

NUTRITION

393kcal
Protein
43.4g
Fat
11.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Garlic Powder

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 of the olive oil and the garlic powder on the prepared baking sheet.

  • 3

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

  • 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

    Warm the pre-cooked quinoa if desired and place it in the bottom of a serving bowl.

  • 7

    Arrange the sliced chicken and roasted broccoli over the quinoa.

  • 8

    Whisk the remaining olive oil and lemon juice together, then drizzle the dressing over the entire bowl before serving.