Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Savor the comforting blend of a perfectly grilled chicken breast paired with creamy quinoa and roasted broccoli in a light olive oil glaze. The dish brings a balance of textures and flavors – tender and smoky chicken, nutty, velvety quinoa enriched with a splash of cream, and broccoli roasted to bring out its natural sweetness, creating a wholesome, satisfying lunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

734kcal
Protein
49.1g
Fat
36.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Dry Quinoa

2 tbsp Heavy Cream

1.5 cups Chopped Broccoli

1.25 tbsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat grill to medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until it reaches an internal temperature of 165°F. Once done, set aside to rest.

  • 3

    Rinse the dry quinoa thoroughly. In a saucepan, combine the quinoa with water (using a 1:2 ratio) and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.

  • 4

    Stir in the heavy cream into the cooked quinoa for a creamy texture. Season with a pinch of salt and pepper to taste.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the chopped broccoli with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 15-20 minutes until the edges are slightly crispy and tender.

  • 7

    Slice the grilled chicken breast and serve it atop a bed of creamy quinoa with a generous side of roasted broccoli. Enjoy your balanced and flavorful lunch!

Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Savor the comforting blend of a perfectly grilled chicken breast paired with creamy quinoa and roasted broccoli in a light olive oil glaze. The dish brings a balance of textures and flavors – tender and smoky chicken, nutty, velvety quinoa enriched with a splash of cream, and broccoli roasted to bring out its natural sweetness, creating a wholesome, satisfying lunch.

NUTRITION

734kcal
Protein
49.1g
Fat
36.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Dry Quinoa

2 tbsp Heavy Cream

1.5 cups Chopped Broccoli

1.25 tbsp Olive Oil

PREPARATION

  • 1

    Preheat grill to medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until it reaches an internal temperature of 165°F. Once done, set aside to rest.

  • 3

    Rinse the dry quinoa thoroughly. In a saucepan, combine the quinoa with water (using a 1:2 ratio) and bring to a boil. Lower the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and water is absorbed.

  • 4

    Stir in the heavy cream into the cooked quinoa for a creamy texture. Season with a pinch of salt and pepper to taste.

  • 5

    Meanwhile, preheat your oven to 425°F. Toss the chopped broccoli with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 15-20 minutes until the edges are slightly crispy and tender.

  • 7

    Slice the grilled chicken breast and serve it atop a bed of creamy quinoa with a generous side of roasted broccoli. Enjoy your balanced and flavorful lunch!