Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Enjoy a nutrient-packed lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and tender, roasted broccoli. This wholesome dish offers a delightful balance of textures and flavors with a light citrus marinade on the chicken, nutty quinoa, and the satisfying crunch of roasted broccoli.

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NUTRITION

425kcal
Protein
40.1g
Fat
11.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx. 100g)

1/4 cup dry Quinoa (approx. 43g)

1 cup chopped Broccoli (approx. 91g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, salt, and pepper to create a light marinade.

  • 3

    Brush the chicken breast with the marinade, ensuring it is evenly coated on both sides.

  • 4

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes before slicing.

  • 5

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the quinoa with double the amount of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.

  • 6

    Toss the chopped broccoli lightly with a small drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 425°F for 12-15 minutes until the edges are crispy and the broccoli is tender.

  • 7

    Plate the quinoa as the base, top with sliced grilled chicken, and add the roasted broccoli on the side. Serve warm and enjoy your nutrient-balanced meal.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Enjoy a nutrient-packed lunch featuring a perfectly grilled chicken breast paired with fluffy quinoa and tender, roasted broccoli. This wholesome dish offers a delightful balance of textures and flavors with a light citrus marinade on the chicken, nutty quinoa, and the satisfying crunch of roasted broccoli.

NUTRITION

425kcal
Protein
40.1g
Fat
11.3g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx. 100g)

1/4 cup dry Quinoa (approx. 43g)

1 cup chopped Broccoli (approx. 91g)

1 tsp Olive Oil

1 tbsp Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, combine olive oil, lemon juice, salt, and pepper to create a light marinade.

  • 3

    Brush the chicken breast with the marinade, ensuring it is evenly coated on both sides.

  • 4

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes before slicing.

  • 5

    Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the quinoa with double the amount of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.

  • 6

    Toss the chopped broccoli lightly with a small drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 425°F for 12-15 minutes until the edges are crispy and the broccoli is tender.

  • 7

    Plate the quinoa as the base, top with sliced grilled chicken, and add the roasted broccoli on the side. Serve warm and enjoy your nutrient-balanced meal.