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

Enjoy a bright and satisfying lunch featuring tender grilled chicken breast paired with fluffy quinoa and crispy roasted broccoli. The dish is lightly seasoned and finished with a drizzle of olive oil and a squeeze of lemon for a harmonious blend of flavors and textures.

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NUTRITION

456kcal
Protein
48.1g
Fat
12.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 Lemon wedge

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the quinoa. If not already cooked, rinse 1/3 cup of dry quinoa under cold water, then combine with water in a small saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Adjust quantity to yield approximately 2/3 cup cooked quinoa.

  • 4

    Preheat your oven to 425°F. Toss the broccoli with a teaspoon of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for about 15 minutes until edges are slightly crisp.

  • 5

    Plate the dish by placing the quinoa first, then the sliced grilled chicken on top, and the roasted broccoli on the side. Squeeze a wedge of lemon over the chicken and broccoli for added brightness before serving.

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

Enjoy a bright and satisfying lunch featuring tender grilled chicken breast paired with fluffy quinoa and crispy roasted broccoli. The dish is lightly seasoned and finished with a drizzle of olive oil and a squeeze of lemon for a harmonious blend of flavors and textures.

NUTRITION

456kcal
Protein
48.1g
Fat
12.2g
Carbs
39.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil

1 Lemon wedge

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the quinoa. If not already cooked, rinse 1/3 cup of dry quinoa under cold water, then combine with water in a small saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Adjust quantity to yield approximately 2/3 cup cooked quinoa.

  • 4

    Preheat your oven to 425°F. Toss the broccoli with a teaspoon of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for about 15 minutes until edges are slightly crisp.

  • 5

    Plate the dish by placing the quinoa first, then the sliced grilled chicken on top, and the roasted broccoli on the side. Squeeze a wedge of lemon over the chicken and broccoli for added brightness before serving.