Grilled Fish Fillet with Roasted String Beans, Quinoa, and Poached Egg

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

Grilled Fish Fillet with Roasted String Beans, Quinoa, and Poached Egg

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Roasted String Beans, Quinoa, and Poached Egg

Savor a light yet satisfying lunch featuring a perfectly grilled tilapia fillet, paired with crunchy roasted string beans and fluffy quinoa, crowned with a delicately poached egg. A drizzle of olive oil ties the flavors together for a clean, nutrient-packed meal that delights your taste buds.

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NUTRITION

545kcal
Protein
53g
Fat
24.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet

1/2 cup cooked Quinoa

1 cup String Beans

1 large Egg

1 tbsp Olive Oil

Salt and Pepper

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PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt and pepper on both sides.

  • 3

    Grill the tilapia for about 3-4 minutes per side, or until the fish flakes easily with a fork.

  • 4

    Meanwhile, preheat your oven to 400°F for roasting the string beans.

  • 5

    Toss the string beans with a light drizzle of olive oil, salt, and pepper, then spread them onto a baking sheet.

  • 6

    Roast the string beans in the oven for about 12-15 minutes until tender and slightly crisp.

  • 7

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 8

    In a small pot of simmering water, gently poach the egg for about 3 minutes until the white is set but the yolk remains runny.

  • 9

    Plate the quinoa as a base, arrange the grilled tilapia on top, and add the roasted string beans on the side.

  • 10

    Top the dish with the poached egg and finish with an extra drizzle of olive oil if desired.

Grilled Fish Fillet with Roasted String Beans, Quinoa, and Poached Egg

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

Grilled Fish Fillet with Roasted String Beans, Quinoa, and Poached Egg

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Roasted String Beans, Quinoa, and Poached Egg

Savor a light yet satisfying lunch featuring a perfectly grilled tilapia fillet, paired with crunchy roasted string beans and fluffy quinoa, crowned with a delicately poached egg. A drizzle of olive oil ties the flavors together for a clean, nutrient-packed meal that delights your taste buds.

NUTRITION

545kcal
Protein
53g
Fat
24.1g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Tilapia Fillet

1/2 cup cooked Quinoa

1 cup String Beans

1 large Egg

1 tbsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Season the tilapia fillet with salt and pepper on both sides.

  • 3

    Grill the tilapia for about 3-4 minutes per side, or until the fish flakes easily with a fork.

  • 4

    Meanwhile, preheat your oven to 400°F for roasting the string beans.

  • 5

    Toss the string beans with a light drizzle of olive oil, salt, and pepper, then spread them onto a baking sheet.

  • 6

    Roast the string beans in the oven for about 12-15 minutes until tender and slightly crisp.

  • 7

    If not already prepared, cook quinoa according to package instructions until fluffy.

  • 8

    In a small pot of simmering water, gently poach the egg for about 3 minutes until the white is set but the yolk remains runny.

  • 9

    Plate the quinoa as a base, arrange the grilled tilapia on top, and add the roasted string beans on the side.

  • 10

    Top the dish with the poached egg and finish with an extra drizzle of olive oil if desired.