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

Savor the vibrant flavors of grilled chicken paired with fluffy quinoa and tender roasted broccoli, accented by a drizzle of olive oil and complemented with a touch of creamy avocado. This wholesome dish brings a delightful balance of protein, complex carbs, and healthy fats, perfect for a nutritious midday meal.

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NUTRITION

697kcal
Protein
44.5g
Fat
29.1g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (≈100g)

1.25 cups cooked Quinoa (≈230g)

1 cup Broccoli (≈91g)

1 tablespoon Olive Oil

1 quarter Avocado (≈50g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for approximately 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken grills, prepare the quinoa according to package instructions. Typically, bring water or low-sodium chicken broth to a boil, add quinoa, then simmer for about 15 minutes until fluffy.

  • 5

    Toss broccoli florets with olive oil, salt, and pepper, then roast in a preheated oven at 425°F for 15-20 minutes or until tender and slightly charred.

  • 6

    Slice the quarter avocado and set aside.

  • 7

    Plate the dish by placing a serving of quinoa on the plate, adding the sliced grilled chicken on top, then arranging the roasted broccoli on the side. Garnish with avocado slices.

  • 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

Savor the vibrant flavors of grilled chicken paired with fluffy quinoa and tender roasted broccoli, accented by a drizzle of olive oil and complemented with a touch of creamy avocado. This wholesome dish brings a delightful balance of protein, complex carbs, and healthy fats, perfect for a nutritious midday meal.

NUTRITION

697kcal
Protein
44.5g
Fat
29.1g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast (≈100g)

1.25 cups cooked Quinoa (≈230g)

1 cup Broccoli (≈91g)

1 tablespoon Olive Oil

1 quarter Avocado (≈50g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken for approximately 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken grills, prepare the quinoa according to package instructions. Typically, bring water or low-sodium chicken broth to a boil, add quinoa, then simmer for about 15 minutes until fluffy.

  • 5

    Toss broccoli florets with olive oil, salt, and pepper, then roast in a preheated oven at 425°F for 15-20 minutes or until tender and slightly charred.

  • 6

    Slice the quarter avocado and set aside.

  • 7

    Plate the dish by placing a serving of quinoa on the plate, adding the sliced grilled chicken on top, then arranging the roasted broccoli on the side. Garnish with avocado slices.

  • 8

    Serve warm and enjoy your balanced and nutritious lunch!