Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

A satisfying and balanced lunch featuring tender grilled chicken breast paired with crisp roasted broccoli and fluffy quinoa. Perfect for a diabetic-friendly meal that is both nutritious and delicious.

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NUTRITION

390kcal
Protein
44g
Fat
7.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

2/3 cup cooked Quinoa

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 2

    Place the chicken on the grill and cook for about 5-6 minutes per side until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    Preheat your oven to 400°F. Toss the broccoli florets with a light spray of olive oil (optional) and a pinch of salt and pepper. Spread them out on a baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, prepare the quinoa according to package instructions. Use a ratio of quinoa to water (usually 1:2) and let it simmer until the grains are tender and fluffy.

  • 6

    Plate the sliced grilled chicken alongside the roasted broccoli and a serving of quinoa. Enjoy a balanced, diabetic-friendly lunch!

Grilled Chicken Breast with Roasted Broccoli and Quinoa

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

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

A satisfying and balanced lunch featuring tender grilled chicken breast paired with crisp roasted broccoli and fluffy quinoa. Perfect for a diabetic-friendly meal that is both nutritious and delicious.

NUTRITION

390kcal
Protein
44g
Fat
7.1g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli

2/3 cup cooked Quinoa

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 2

    Place the chicken on the grill and cook for about 5-6 minutes per side until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    Preheat your oven to 400°F. Toss the broccoli florets with a light spray of olive oil (optional) and a pinch of salt and pepper. Spread them out on a baking sheet.

  • 4

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

  • 5

    While the broccoli roasts, prepare the quinoa according to package instructions. Use a ratio of quinoa to water (usually 1:2) and let it simmer until the grains are tender and fluffy.

  • 6

    Plate the sliced grilled chicken alongside the roasted broccoli and a serving of quinoa. Enjoy a balanced, diabetic-friendly lunch!