Grilled Fish with Roasted Sweet Potatoes, Steamed Broccoli & Light Egg Omelette

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

Grilled Fish with Roasted Sweet Potatoes, Steamed Broccoli & Light Egg Omelette

YOUR SOLIN GENERATED RECIPE

Grilled Fish with Roasted Sweet Potatoes, Steamed Broccoli & Light Egg Omelette

Enjoy a balanced mid-day meal featuring tender grilled tilapia paired with naturally sweet roasted sweet potato cubes, complemented by crisp steamed broccoli. A light egg omelette on the side adds a gentle, subtle richness, all tied together with a drizzle of olive oil for a satisfying finish.

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NUTRITION

440kcal
Protein
35g
Fat
19g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 medium Sweet Potato

1 cup Steamed Broccoli

2.5 tsp Olive Oil

1 large Egg

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Lightly brush the tilapia with a portion of olive oil, and season with salt, pepper, and any preferred herbs.

  • 2

    Place the tilapia on the grill and cook for about 3-4 minutes per side until opaque and grill marks appear.

  • 3

    Preheat the oven to 425°F. Peel and cut the sweet potato into cubes. Toss the cubes with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, steam the broccoli until bright green and tender, about 5-7 minutes.

  • 5

    For the egg omelette, whisk the egg lightly with a pinch of salt. Heat a non-stick skillet over medium heat and add a tiny bit of olive oil. Pour in the egg, cook gently until set, then fold and remove from heat.

  • 6

    Assemble your plate by serving the grilled tilapia alongside the roasted sweet potato cubes, steamed broccoli, and the light egg omelette. Enjoy your balanced lunch!

Grilled Fish with Roasted Sweet Potatoes, Steamed Broccoli & Light Egg Omelette

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

Grilled Fish with Roasted Sweet Potatoes, Steamed Broccoli & Light Egg Omelette

YOUR SOLIN GENERATED RECIPE

Grilled Fish with Roasted Sweet Potatoes, Steamed Broccoli & Light Egg Omelette

Enjoy a balanced mid-day meal featuring tender grilled tilapia paired with naturally sweet roasted sweet potato cubes, complemented by crisp steamed broccoli. A light egg omelette on the side adds a gentle, subtle richness, all tied together with a drizzle of olive oil for a satisfying finish.

NUTRITION

440kcal
Protein
35g
Fat
19g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Tilapia Fillet

1 medium Sweet Potato

1 cup Steamed Broccoli

2.5 tsp Olive Oil

1 large Egg

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Lightly brush the tilapia with a portion of olive oil, and season with salt, pepper, and any preferred herbs.

  • 2

    Place the tilapia on the grill and cook for about 3-4 minutes per side until opaque and grill marks appear.

  • 3

    Preheat the oven to 425°F. Peel and cut the sweet potato into cubes. Toss the cubes with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, steam the broccoli until bright green and tender, about 5-7 minutes.

  • 5

    For the egg omelette, whisk the egg lightly with a pinch of salt. Heat a non-stick skillet over medium heat and add a tiny bit of olive oil. Pour in the egg, cook gently until set, then fold and remove from heat.

  • 6

    Assemble your plate by serving the grilled tilapia alongside the roasted sweet potato cubes, steamed broccoli, and the light egg omelette. Enjoy your balanced lunch!