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

A bright, balanced lunch featuring perfectly grilled chicken paired with fluffy quinoa and crisp roasted broccoli drizzled with olive oil for a touch of richness.

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NUTRITION

393kcal
Protein
42.7g
Fat
10.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with your favorite seasonings (such as salt, pepper, and a squeeze of lemon) and lightly brush with a small amount of olive oil if desired.

  • 3

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

  • 4

    While the chicken is grilling, rinse the quinoa under cold water. In a small saucepan, combine the 1/4 cup of dry quinoa with water (using a ratio of about 1:2), bring to a boil, then reduce the heat, cover, and simmer until the water is absorbed (about 15 minutes). Fluff with a fork.

  • 5

    Preheat your oven to 425°F for the broccoli. Toss the broccoli florets with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 15-20 minutes, until the edges are crisp and the florets are tender.

  • 7

    Plate the sliced grilled chicken over a serving of cooked quinoa, and place the roasted broccoli on the side. Enjoy your balanced, nutrient-packed lunch!

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

A bright, balanced lunch featuring perfectly grilled chicken paired with fluffy quinoa and crisp roasted broccoli drizzled with olive oil for a touch of richness.

NUTRITION

393kcal
Protein
42.7g
Fat
10.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1 cup Broccoli

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with your favorite seasonings (such as salt, pepper, and a squeeze of lemon) and lightly brush with a small amount of olive oil if desired.

  • 3

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

  • 4

    While the chicken is grilling, rinse the quinoa under cold water. In a small saucepan, combine the 1/4 cup of dry quinoa with water (using a ratio of about 1:2), bring to a boil, then reduce the heat, cover, and simmer until the water is absorbed (about 15 minutes). Fluff with a fork.

  • 5

    Preheat your oven to 425°F for the broccoli. Toss the broccoli florets with olive oil, a pinch of salt, and pepper, then spread them out on a baking sheet.

  • 6

    Roast the broccoli in the oven for about 15-20 minutes, until the edges are crisp and the florets are tender.

  • 7

    Plate the sliced grilled chicken over a serving of cooked quinoa, and place the roasted broccoli on the side. Enjoy your balanced, nutrient-packed lunch!