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

Enjoy a hearty gluten-free lunch featuring tender grilled chicken breast lightly seasoned, paired with a delicate bed of fluffy quinoa and vibrant roasted broccoli, finished with a drizzle of extra virgin olive oil for a rich, satisfying flavor and perfectly balanced meal.

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NUTRITION

506kcal
Protein
28.9g
Fat
34.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

80g Chicken Breast

1/4 cup cooked Quinoa

1 cup Broccoli

2.2 tbsp Extra Virgin Olive Oil

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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 gluten-free herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side, or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat your oven to 425°F for the broccoli.

  • 5

    Toss the broccoli florets with about half of the olive oil (approximately 1/2 tbsp) and a pinch of salt and pepper. Spread evenly on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred at the edges.

  • 6

    Prepare the quinoa if not already cooked. Measure out 1/4 cup of cooked quinoa as the base of the dish.

  • 7

    To finish the plate, arrange the quinoa, top with sliced grilled chicken and roasted broccoli, and drizzle the remaining olive oil (about 1.7 tbsp) over the dish.

  • 8

    Serve warm and enjoy your balanced, gluten-free 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

Enjoy a hearty gluten-free lunch featuring tender grilled chicken breast lightly seasoned, paired with a delicate bed of fluffy quinoa and vibrant roasted broccoli, finished with a drizzle of extra virgin olive oil for a rich, satisfying flavor and perfectly balanced meal.

NUTRITION

506kcal
Protein
28.9g
Fat
34.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

80g Chicken Breast

1/4 cup cooked Quinoa

1 cup Broccoli

2.2 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred gluten-free herbs.

  • 3

    Grill the chicken for about 5-6 minutes on each side, or until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat your oven to 425°F for the broccoli.

  • 5

    Toss the broccoli florets with about half of the olive oil (approximately 1/2 tbsp) and a pinch of salt and pepper. Spread evenly on a baking sheet and roast in the oven for about 15 minutes or until tender and slightly charred at the edges.

  • 6

    Prepare the quinoa if not already cooked. Measure out 1/4 cup of cooked quinoa as the base of the dish.

  • 7

    To finish the plate, arrange the quinoa, top with sliced grilled chicken and roasted broccoli, and drizzle the remaining olive oil (about 1.7 tbsp) over the dish.

  • 8

    Serve warm and enjoy your balanced, gluten-free lunch!