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 light yet satisfying lunch featuring tender grilled chicken breast paired with fluffy quinoa and perfectly roasted broccoli. Enhanced with a subtle olive oil finish, this meal combines fresh flavors and a balanced nutritional profile for a delightful and energizing dining experience.

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NUTRITION

401kcal
Protein
40.2g
Fat
15.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup Cooked Quinoa

1 cup Roasted Broccoli

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Meanwhile, season the 5 oz chicken breast with salt, pepper, and any preferred herbs.

  • 2

    Lightly coat the chicken breast with half of the olive oil (1 tsp) as a marinade.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, set aside to rest for a few minutes.

  • 4

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse ½ cup of quinoa under cold water and combine with water (using a 1:2 ratio) in a small pot. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.

  • 5

    Preheat your oven to 425°F. Toss 1 cup of broccoli florets with the remaining 1 tsp of olive oil, a pinch of salt, and pepper. Spread the broccoli evenly on a baking sheet.

  • 6

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

  • 7

    Plate the dish by slicing the grilled chicken breast, and serving it alongside the cooked quinoa with a generous helping of roasted broccoli. Enjoy your balanced and nourishing 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 light yet satisfying lunch featuring tender grilled chicken breast paired with fluffy quinoa and perfectly roasted broccoli. Enhanced with a subtle olive oil finish, this meal combines fresh flavors and a balanced nutritional profile for a delightful and energizing dining experience.

NUTRITION

401kcal
Protein
40.2g
Fat
15.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

½ cup Cooked Quinoa

1 cup Roasted Broccoli

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Meanwhile, season the 5 oz chicken breast with salt, pepper, and any preferred herbs.

  • 2

    Lightly coat the chicken breast with half of the olive oil (1 tsp) as a marinade.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, set aside to rest for a few minutes.

  • 4

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse ½ cup of quinoa under cold water and combine with water (using a 1:2 ratio) in a small pot. Bring to a boil, then cover, reduce heat, and simmer for about 15 minutes until the liquid is absorbed. Fluff with a fork.

  • 5

    Preheat your oven to 425°F. Toss 1 cup of broccoli florets with the remaining 1 tsp of olive oil, a pinch of salt, and pepper. Spread the broccoli evenly on a baking sheet.

  • 6

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

  • 7

    Plate the dish by slicing the grilled chicken breast, and serving it alongside the cooked quinoa with a generous helping of roasted broccoli. Enjoy your balanced and nourishing lunch!