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

Enjoy a balanced and satisfying lunch featuring perfectly grilled chicken breast accompanied by a silky, creamy quinoa and roasted broccoli dish. The tender chicken, infused with a hint of olive oil and herbs, pairs wonderfully with the nutty flavor of quinoa enriched with a splash of milk and a drizzle of olive oil. Roasted broccoli finished with a sprinkle of Parmesan adds a deliciously savory crunch to each bite.

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NUTRITION

478kcal
Protein
38.7g
Fat
20.6g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1/4 cup Nonfat Milk

1 tsp Olive Oil (for quinoa)

1 tsp Olive Oil (for broccoli)

1 tsp Olive Oil (drizzle over chicken)

1 cup Broccoli

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with salt and pepper and drizzle with 1 teaspoon of olive oil.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, rinse the quinoa and add it to a small saucepan with 1/4 cup of quinoa and 1/2 cup water. Bring it to a boil, then reduce the heat, cover, and let it simmer until the water is absorbed, about 15 minutes.

  • 5

    Stir in 1/4 cup of nonfat milk and 1 teaspoon olive oil into the cooked quinoa to create a creamy texture; season with a pinch of salt and pepper.

  • 6

    On a baking sheet, toss the broccoli with 1 teaspoon olive oil, salt, and pepper. Roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 7

    Once the broccoli is done, remove from the oven and sprinkle with 1 tablespoon grated Parmesan cheese.

  • 8

    Slice the grilled chicken, plate alongside a serving of creamy quinoa, and add the roasted broccoli. Serve immediately.

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

Enjoy a balanced and satisfying lunch featuring perfectly grilled chicken breast accompanied by a silky, creamy quinoa and roasted broccoli dish. The tender chicken, infused with a hint of olive oil and herbs, pairs wonderfully with the nutty flavor of quinoa enriched with a splash of milk and a drizzle of olive oil. Roasted broccoli finished with a sprinkle of Parmesan adds a deliciously savory crunch to each bite.

NUTRITION

478kcal
Protein
38.7g
Fat
20.6g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1/4 cup Nonfat Milk

1 tsp Olive Oil (for quinoa)

1 tsp Olive Oil (for broccoli)

1 tsp Olive Oil (drizzle over chicken)

1 cup Broccoli

1 tbsp Grated Parmesan Cheese

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 400°F (200°C).

  • 2

    Season the chicken breast lightly with salt and pepper and drizzle with 1 teaspoon of olive oil.

  • 3

    Place the chicken on the grill and cook for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, rinse the quinoa and add it to a small saucepan with 1/4 cup of quinoa and 1/2 cup water. Bring it to a boil, then reduce the heat, cover, and let it simmer until the water is absorbed, about 15 minutes.

  • 5

    Stir in 1/4 cup of nonfat milk and 1 teaspoon olive oil into the cooked quinoa to create a creamy texture; season with a pinch of salt and pepper.

  • 6

    On a baking sheet, toss the broccoli with 1 teaspoon olive oil, salt, and pepper. Roast in the oven for 12-15 minutes until tender and slightly crispy.

  • 7

    Once the broccoli is done, remove from the oven and sprinkle with 1 tablespoon grated Parmesan cheese.

  • 8

    Slice the grilled chicken, plate alongside a serving of creamy quinoa, and add the roasted broccoli. Serve immediately.