Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Avocado

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

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Avocado

Enjoy a light yet satisfying lunch featuring juicy grilled chicken breast paired with nutty quinoa and tender roasted broccoli, finished with a cool slice of creamy avocado. This dish balances lean protein with wholesome grains and vibrant vegetables, creating a meal that's both nutritious and delicious.

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NUTRITION

425kcal
Protein
36g
Fat
15.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup dry Quinoa

2/3 cup roasted Broccoli

1 teaspoon Olive Oil

1/4 fruit Avocado (sliced)

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear. Set aside and let rest for a few minutes before slicing.

  • 3

    Meanwhile, rinse the quinoa under cold water. Combine the quinoa with water (use a 2:1 water-to-quinoa ratio) in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Fluff with a fork.

  • 4

    Cut the broccoli into florets and toss with olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Slice the avocado into thin pieces as a fresh garnish.

  • 6

    Plate the dish by laying a bed of quinoa, topping with sliced grilled chicken, and scattering the roasted broccoli around. Garnish with avocado slices. Enjoy your balanced, nutrient-packed lunch!

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Avocado

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

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli, and Avocado

Enjoy a light yet satisfying lunch featuring juicy grilled chicken breast paired with nutty quinoa and tender roasted broccoli, finished with a cool slice of creamy avocado. This dish balances lean protein with wholesome grains and vibrant vegetables, creating a meal that's both nutritious and delicious.

NUTRITION

425kcal
Protein
36g
Fat
15.6g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup dry Quinoa

2/3 cup roasted Broccoli

1 teaspoon Olive Oil

1/4 fruit Avocado (sliced)

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear. Set aside and let rest for a few minutes before slicing.

  • 3

    Meanwhile, rinse the quinoa under cold water. Combine the quinoa with water (use a 2:1 water-to-quinoa ratio) in a small saucepan, bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until water is absorbed. Fluff with a fork.

  • 4

    Cut the broccoli into florets and toss with olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Slice the avocado into thin pieces as a fresh garnish.

  • 6

    Plate the dish by laying a bed of quinoa, topping with sliced grilled chicken, and scattering the roasted broccoli around. Garnish with avocado slices. Enjoy your balanced, nutrient-packed lunch!