Grilled Chicken Breast with Broccoli Quinoa Salad

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

Grilled Chicken Breast with Broccoli Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Broccoli Quinoa Salad

Enjoy a satisfying and balanced lunch with a perfectly grilled chicken breast served alongside a vibrant quinoa salad featuring tender broccoli and crisp asparagus. This meal delivers a harmonious mix of textures and flavors, highlighted by a light lemon-olive oil dressing that elevates the freshness of the vegetables. Ideal for those seeking a protein-packed, clean eating option that seamlessly blends lean meats with nutrient-rich grains and greens.

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NUTRITION

584kcal
Protein
56.9g
Fat
21.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

2/3 cup dry Quinoa

1.5 cups chopped Broccoli

5 spears Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

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

  • 3

    While the chicken is cooking, rinse the quinoa under cold water. Combine it with water in a small saucepan (use a 2:1 water-to-quinoa ratio) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.

  • 4

    Steam or lightly blanch the chopped broccoli and asparagus spears until tender-crisp, about 4-5 minutes.

  • 5

    In a mixing bowl, combine the cooked quinoa, steamed broccoli, and asparagus. Drizzle with olive oil and lemon juice, and toss gently to combine. Season with salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the quinoa salad. Enjoy your balanced and flavorful meal!

Grilled Chicken Breast with Broccoli Quinoa Salad

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

Grilled Chicken Breast with Broccoli Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Broccoli Quinoa Salad

Enjoy a satisfying and balanced lunch with a perfectly grilled chicken breast served alongside a vibrant quinoa salad featuring tender broccoli and crisp asparagus. This meal delivers a harmonious mix of textures and flavors, highlighted by a light lemon-olive oil dressing that elevates the freshness of the vegetables. Ideal for those seeking a protein-packed, clean eating option that seamlessly blends lean meats with nutrient-rich grains and greens.

NUTRITION

584kcal
Protein
56.9g
Fat
21.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

2/3 cup dry Quinoa

1.5 cups chopped Broccoli

5 spears Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

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

  • 3

    While the chicken is cooking, rinse the quinoa under cold water. Combine it with water in a small saucepan (use a 2:1 water-to-quinoa ratio) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and water is absorbed.

  • 4

    Steam or lightly blanch the chopped broccoli and asparagus spears until tender-crisp, about 4-5 minutes.

  • 5

    In a mixing bowl, combine the cooked quinoa, steamed broccoli, and asparagus. Drizzle with olive oil and lemon juice, and toss gently to combine. Season with salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the quinoa salad. Enjoy your balanced and flavorful meal!