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

Savor a vibrant lunch featuring juicy grilled chicken paired with fluffy quinoa, roasted broccoli, a hint of sweet roasted potato, and a drizzle of olive oil with crunchy almonds. This well-balanced, hearty plate delivers satisfying flavors and textures that will leave you energized and nourished.

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NUTRITION

491kcal
Protein
35g
Fat
21.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

2 tablespoons Olive Oil

1/2 medium Sweet Potato

1 tablespoon Chopped Almonds

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PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until thoroughly cooked and juices run clear. Set aside and let rest.

  • 3

    While the chicken is grilling, rinse quinoa under cold water. Cook quinoa in a small saucepan with water according to package instructions until fluffy.

  • 4

    Toss broccoli florets with 1 teaspoon of olive oil, salt, and pepper. Roast in a preheated 425°F oven on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 5

    Meanwhile, peel and cube the sweet potato. Roast or steam the sweet potato cubes until soft.

  • 6

    Once the components are cooked, plate the chicken on a bed of quinoa. Arrange roasted broccoli and sweet potato on the side.

  • 7

    Drizzle 2 tablespoons of olive oil over the quinoa and vegetables, then sprinkle with chopped almonds for an extra crunch.

  • 8

    Slice the chicken and serve your balanced, flavorful 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

Savor a vibrant lunch featuring juicy grilled chicken paired with fluffy quinoa, roasted broccoli, a hint of sweet roasted potato, and a drizzle of olive oil with crunchy almonds. This well-balanced, hearty plate delivers satisfying flavors and textures that will leave you energized and nourished.

NUTRITION

491kcal
Protein
35g
Fat
21.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

2 tablespoons Olive Oil

1/2 medium Sweet Potato

1 tablespoon Chopped Almonds

PREPARATION

  • 1

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

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until thoroughly cooked and juices run clear. Set aside and let rest.

  • 3

    While the chicken is grilling, rinse quinoa under cold water. Cook quinoa in a small saucepan with water according to package instructions until fluffy.

  • 4

    Toss broccoli florets with 1 teaspoon of olive oil, salt, and pepper. Roast in a preheated 425°F oven on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 5

    Meanwhile, peel and cube the sweet potato. Roast or steam the sweet potato cubes until soft.

  • 6

    Once the components are cooked, plate the chicken on a bed of quinoa. Arrange roasted broccoli and sweet potato on the side.

  • 7

    Drizzle 2 tablespoons of olive oil over the quinoa and vegetables, then sprinkle with chopped almonds for an extra crunch.

  • 8

    Slice the chicken and serve your balanced, flavorful lunch.