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

Savor the vibrant flavors of lightly grilled chicken breast served atop a bed of fluffy quinoa, complemented by perfectly roasted broccoli drizzled with extra olive oil and finished with a touch of creamy avocado. This dish marries hearty textures with fresh, zesty accents, ideal for a satisfying midday meal.

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NUTRITION

857kcal
Protein
50.5g
Fat
47.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast (~136g)

1 cup cooked Quinoa (~185g)

1 cup Broccoli (~91g) to roast

1 tablespoon Olive Oil (for roasting broccoli)

1 tablespoon Olive Oil (for drizzling on quinoa)

1 half Avocado

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs. Grill for approximately 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, stir in a tablespoon of olive oil and a pinch of salt.

  • 4

    Preheat your oven to 425°F. Toss broccoli florets (cut from the 1 cup raw portion) with one tablespoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 15-20 minutes until tender and edges begin to crisp.

  • 5

    Plate the dish by layering the quinoa as a base, top with sliced grilled chicken, and arrange the roasted broccoli around. Finish with slices or cubes of half an avocado drizzled over the top.

  • 6

    Serve warm and enjoy your nutrient-packed, balanced lunch.

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

Savor the vibrant flavors of lightly grilled chicken breast served atop a bed of fluffy quinoa, complemented by perfectly roasted broccoli drizzled with extra olive oil and finished with a touch of creamy avocado. This dish marries hearty textures with fresh, zesty accents, ideal for a satisfying midday meal.

NUTRITION

857kcal
Protein
50.5g
Fat
47.2g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast (~136g)

1 cup cooked Quinoa (~185g)

1 cup Broccoli (~91g) to roast

1 tablespoon Olive Oil (for roasting broccoli)

1 tablespoon Olive Oil (for drizzling on quinoa)

1 half Avocado

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs. Grill for approximately 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, stir in a tablespoon of olive oil and a pinch of salt.

  • 4

    Preheat your oven to 425°F. Toss broccoli florets (cut from the 1 cup raw portion) with one tablespoon of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 15-20 minutes until tender and edges begin to crisp.

  • 5

    Plate the dish by layering the quinoa as a base, top with sliced grilled chicken, and arrange the roasted broccoli around. Finish with slices or cubes of half an avocado drizzled over the top.

  • 6

    Serve warm and enjoy your nutrient-packed, balanced lunch.