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

Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

380kcal
Protein
38.2g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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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 1 teaspoon of olive oil, minced garlic, and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining 0.5 teaspoon of olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    In a serving bowl, fluff the cooked quinoa and top with the roasted broccoli and sliced chicken.

  • 9

    Drizzle the entire bowl with fresh lemon juice before serving.

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

Tender grilled chicken and fluffy quinoa served with oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

380kcal
Protein
38.2g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with 1 teaspoon of olive oil, minced garlic, and a pinch of sea salt on the prepared baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 5

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with the remaining 0.5 teaspoon of olive oil.

  • 6

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 7

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

  • 8

    In a serving bowl, fluff the cooked quinoa and top with the roasted broccoli and sliced chicken.

  • 9

    Drizzle the entire bowl with fresh lemon juice before serving.