Grilled Chicken Breast with Quinoa, Roasted Broccoli & Poached Egg

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 & Poached Egg

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli & Poached Egg

Enjoy a vibrant lunch featuring tender grilled chicken breast paired with nutty quinoa and perfectly roasted broccoli, crowned with a delicate poached egg for a creamy finish. This balanced dish is both satisfying and nutrient-packed, ideal for a mid-day boost.

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NUTRITION

376kcal
Protein
38.5g
Fat
10.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 large Egg (poached)

1/2 cup cooked Quinoa

1 cup roasted Broccoli

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill for about 6-7 minutes on each side until cooked through and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, preheat the oven to 400°F for the broccoli. Toss broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until edges are crisp and slightly charred.

  • 4

    Prepare the quinoa by heating it on the stovetop if needed, or simply fluff if pre-cooked.

  • 5

    In a small pan, bring water to a simmer and gently poach the egg until the white is set and the yolk remains runny, about 3-4 minutes.

  • 6

    Assemble the plate by placing the quinoa as a base, topping it with sliced grilled chicken, and adding the roasted broccoli alongside. Gently place the poached egg on top or beside the chicken.

  • 7

    Finish with a sprinkle of fresh herbs or a squeeze of lemon juice, if desired, and serve warm.

Grilled Chicken Breast with Quinoa, Roasted Broccoli & Poached Egg

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 & Poached Egg

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa, Roasted Broccoli & Poached Egg

Enjoy a vibrant lunch featuring tender grilled chicken breast paired with nutty quinoa and perfectly roasted broccoli, crowned with a delicate poached egg for a creamy finish. This balanced dish is both satisfying and nutrient-packed, ideal for a mid-day boost.

NUTRITION

376kcal
Protein
38.5g
Fat
10.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 large Egg (poached)

1/2 cup cooked Quinoa

1 cup roasted Broccoli

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs. Grill for about 6-7 minutes on each side until cooked through and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, preheat the oven to 400°F for the broccoli. Toss broccoli florets lightly with olive oil, salt, and pepper, and roast on a baking sheet for 15-20 minutes until edges are crisp and slightly charred.

  • 4

    Prepare the quinoa by heating it on the stovetop if needed, or simply fluff if pre-cooked.

  • 5

    In a small pan, bring water to a simmer and gently poach the egg until the white is set and the yolk remains runny, about 3-4 minutes.

  • 6

    Assemble the plate by placing the quinoa as a base, topping it with sliced grilled chicken, and adding the roasted broccoli alongside. Gently place the poached egg on top or beside the chicken.

  • 7

    Finish with a sprinkle of fresh herbs or a squeeze of lemon juice, if desired, and serve warm.