Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Savor a nourishing lunch featuring perfectly grilled chicken breast paired with fluffy, creamy quinoa and vibrant roasted broccoli, finished with a smooth avocado-almond sauce for a delightful balance of textures and flavors.

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NUTRITION

523kcal
Protein
37.9g
Fat
19.5g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

1/4 medium Avocado

1 teaspoon Olive Oil

1/4 cup Unsweetened Almond Milk

Salt & Pepper, Garlic Powder, Lemon Juice to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    Rinse quinoa and cook it following package instructions until fluffy. Once cooked, set aside.

  • 3

    Season the chicken breast with salt, pepper, garlic powder, and a squeeze of lemon juice. Preheat a grill pan over medium-high heat and grill the chicken for about 5-7 minutes per side until cooked through. Once done, let it rest for a few minutes before slicing.

  • 4

    For the creamy sauce, blend the avocado with unsweetened almond milk, a pinch of salt, pepper, and lemon juice until smooth.

  • 5

    Plate the dish by layering the cooked quinoa, placing the grilled chicken slices on top, and arranging the roasted broccoli on the side. Drizzle the avocado cream sauce over the chicken and quinoa.

  • 6

    Serve warm and enjoy your balanced, nutritious lunch.

Grilled Chicken Breast with Creamy 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 Creamy Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa and Roasted Broccoli

Savor a nourishing lunch featuring perfectly grilled chicken breast paired with fluffy, creamy quinoa and vibrant roasted broccoli, finished with a smooth avocado-almond sauce for a delightful balance of textures and flavors.

NUTRITION

523kcal
Protein
37.9g
Fat
19.5g
Carbs
50.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

1/4 medium Avocado

1 teaspoon Olive Oil

1/4 cup Unsweetened Almond Milk

Salt & Pepper, Garlic Powder, Lemon Juice to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.

  • 2

    Rinse quinoa and cook it following package instructions until fluffy. Once cooked, set aside.

  • 3

    Season the chicken breast with salt, pepper, garlic powder, and a squeeze of lemon juice. Preheat a grill pan over medium-high heat and grill the chicken for about 5-7 minutes per side until cooked through. Once done, let it rest for a few minutes before slicing.

  • 4

    For the creamy sauce, blend the avocado with unsweetened almond milk, a pinch of salt, pepper, and lemon juice until smooth.

  • 5

    Plate the dish by layering the cooked quinoa, placing the grilled chicken slices on top, and arranging the roasted broccoli on the side. Drizzle the avocado cream sauce over the chicken and quinoa.

  • 6

    Serve warm and enjoy your balanced, nutritious lunch.