Grilled Chicken Breast with Roasted Sweet Potato, Steamed Broccoli & Quinoa Drizzle

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

Grilled Chicken Breast with Roasted Sweet Potato, Steamed Broccoli & Quinoa Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato, Steamed Broccoli & Quinoa Drizzle

Enjoy a vibrant and balanced lunch featuring tender grilled chicken breast paired with naturally sweet, roasted sweet potato, crisp steamed broccoli, and a light boost of quinoa drizzled with olive oil. This dish delivers a harmonious mix of flavors and textures perfect for a midday energy lift.

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NUTRITION

458kcal
Protein
36.8g
Fat
17g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (~128g)

1 medium Sweet Potato (~114g)

1 cup Broccoli (~91g)

1 tablespoon Olive Oil (~14g)

1/4 cup Cooked Quinoa (~43g)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the chicken breast with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Preheat the oven to 400°F. Cube the sweet potato, toss with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the sweet potato roasts, steam the broccoli until bright green and just tender, about 5-7 minutes.

  • 6

    If not already prepared, cook quinoa according to package directions. Use only 1/4 cup of the cooked quinoa for this recipe.

  • 7

    Plate your dish by layering the roasted sweet potato, steamed broccoli, and sliced grilled chicken. Drizzle the prepared quinoa and remaining olive oil over the vegetables for added texture and flavor.

  • 8

    Serve warm and enjoy your nutritious, balanced lunch.

Grilled Chicken Breast with Roasted Sweet Potato, Steamed Broccoli & Quinoa Drizzle

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

Grilled Chicken Breast with Roasted Sweet Potato, Steamed Broccoli & Quinoa Drizzle

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Sweet Potato, Steamed Broccoli & Quinoa Drizzle

Enjoy a vibrant and balanced lunch featuring tender grilled chicken breast paired with naturally sweet, roasted sweet potato, crisp steamed broccoli, and a light boost of quinoa drizzled with olive oil. This dish delivers a harmonious mix of flavors and textures perfect for a midday energy lift.

NUTRITION

458kcal
Protein
36.8g
Fat
17g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (~128g)

1 medium Sweet Potato (~114g)

1 cup Broccoli (~91g)

1 tablespoon Olive Oil (~14g)

1/4 cup Cooked Quinoa (~43g)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium heat.

  • 2

    Season the chicken breast with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    Preheat the oven to 400°F. Cube the sweet potato, toss with a small drizzle of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 5

    While the sweet potato roasts, steam the broccoli until bright green and just tender, about 5-7 minutes.

  • 6

    If not already prepared, cook quinoa according to package directions. Use only 1/4 cup of the cooked quinoa for this recipe.

  • 7

    Plate your dish by layering the roasted sweet potato, steamed broccoli, and sliced grilled chicken. Drizzle the prepared quinoa and remaining olive oil over the vegetables for added texture and flavor.

  • 8

    Serve warm and enjoy your nutritious, balanced lunch.