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 nutty quinoa and perfectly roasted broccoli, all delicately enhanced with a touch of olive oil and fresh lemon. This balanced plate delivers lean protein, whole grains, and vibrant veggies in a medley of flavors that is both nutritious and delicious.

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NUTRITION

380kcal
Protein
31.6g
Fat
12.3g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (raw)

0.6 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil (for roasting)

0.5 tsp Olive Oil (for chicken)

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.

  • 2

    Pat the chicken breast dry and lightly brush with 0.5 teaspoon olive oil. Season with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear.

  • 4

    Meanwhile, toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the broccoli in the preheated oven for 15-20 minutes, turning once halfway through, until tender and slightly crisp on the edges.

  • 6

    While the broccoli roasts, prepare the quinoa if not pre-cooked. Use a 0.6 cup portion of cooked quinoa. If cooking fresh, rinse quinoa, then simmer in water (ratio of 1:2) for about 15 minutes until fluffy.

  • 7

    Plate the grilled chicken alongside the quinoa and roasted broccoli. Drizzle 1 tablespoon of lemon juice over the dish to brighten the flavors.

  • 8

    Serve warm and enjoy your balanced and nutritious 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 nutty quinoa and perfectly roasted broccoli, all delicately enhanced with a touch of olive oil and fresh lemon. This balanced plate delivers lean protein, whole grains, and vibrant veggies in a medley of flavors that is both nutritious and delicious.

NUTRITION

380kcal
Protein
31.6g
Fat
12.3g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (raw)

0.6 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil (for roasting)

0.5 tsp Olive Oil (for chicken)

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F for roasting the broccoli.

  • 2

    Pat the chicken breast dry and lightly brush with 0.5 teaspoon olive oil. Season with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and juices run clear.

  • 4

    Meanwhile, toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 5

    Roast the broccoli in the preheated oven for 15-20 minutes, turning once halfway through, until tender and slightly crisp on the edges.

  • 6

    While the broccoli roasts, prepare the quinoa if not pre-cooked. Use a 0.6 cup portion of cooked quinoa. If cooking fresh, rinse quinoa, then simmer in water (ratio of 1:2) for about 15 minutes until fluffy.

  • 7

    Plate the grilled chicken alongside the quinoa and roasted broccoli. Drizzle 1 tablespoon of lemon juice over the dish to brighten the flavors.

  • 8

    Serve warm and enjoy your balanced and nutritious lunch.