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 vibrant and nutritious lunch featuring a perfectly grilled chicken breast paired with delicate, fluffy quinoa and crisp roasted broccoli. The dish is lightly enhanced with olive oil for a harmonious blend of rich flavors and satisfying textures.

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NUTRITION

416kcal
Protein
40g
Fat
19.6g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/4 cup quinoa under cool water, then combine with water in a small pot (use a 2:1 water-to-quinoa ratio). Bring to a boil, lower the heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 4

    For the broccoli, preheat your oven to 425°F. Toss 1 cup of broccoli florets with 1 tbsp of extra virgin olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until edges become crispy and the broccoli is tender.

  • 5

    Plate the sliced grilled chicken breast alongside the quinoa and roasted broccoli. Optionally, drizzle any remaining olive oil over the plate and serve warm.

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 vibrant and nutritious lunch featuring a perfectly grilled chicken breast paired with delicate, fluffy quinoa and crisp roasted broccoli. The dish is lightly enhanced with olive oil for a harmonious blend of rich flavors and satisfying textures.

NUTRITION

416kcal
Protein
40g
Fat
19.6g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/4 cup quinoa under cool water, then combine with water in a small pot (use a 2:1 water-to-quinoa ratio). Bring to a boil, lower the heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork.

  • 4

    For the broccoli, preheat your oven to 425°F. Toss 1 cup of broccoli florets with 1 tbsp of extra virgin olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until edges become crispy and the broccoli is tender.

  • 5

    Plate the sliced grilled chicken breast alongside the quinoa and roasted broccoli. Optionally, drizzle any remaining olive oil over the plate and serve warm.