Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a bright, balanced meal with tender grilled chicken breast paired with lightly roasted broccoli and fluffy quinoa. The dish offers a satisfying blend of savory grilled flavors and the fresh crunch of vegetables, making it a perfect, nutrient-packed lunch.

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NUTRITION

419kcal
Protein
40.7g
Fat
11.2g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (raw)

1/4 cup dry Quinoa

1 cup chopped Broccoli

1 tsp Olive Oil

Pinch of Salt

Pinch of Pepper

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    Preheat the oven to 400°F for the broccoli.

  • 5

    Toss the chopped broccoli with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 15 minutes or until edges are slightly crispy.

  • 7

    Meanwhile, rinse the quinoa under cold water. In a small pot, add the quinoa with double its volume of water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  • 8

    Plate the sliced grilled chicken alongside the roasted broccoli and a serving of quinoa, and serve warm.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a bright, balanced meal with tender grilled chicken breast paired with lightly roasted broccoli and fluffy quinoa. The dish offers a satisfying blend of savory grilled flavors and the fresh crunch of vegetables, making it a perfect, nutrient-packed lunch.

NUTRITION

419kcal
Protein
40.7g
Fat
11.2g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (raw)

1/4 cup dry Quinoa

1 cup chopped Broccoli

1 tsp Olive Oil

Pinch of Salt

Pinch of Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of salt and pepper on both sides.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    Preheat the oven to 400°F for the broccoli.

  • 5

    Toss the chopped broccoli with olive oil, salt, and pepper. Spread evenly on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 15 minutes or until edges are slightly crispy.

  • 7

    Meanwhile, rinse the quinoa under cold water. In a small pot, add the quinoa with double its volume of water. Bring to a boil, then reduce heat and simmer for 15 minutes until water is absorbed. Fluff with a fork.

  • 8

    Plate the sliced grilled chicken alongside the roasted broccoli and a serving of quinoa, and serve warm.