Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a vibrant, well-balanced lunch featuring a perfectly grilled chicken breast paired with tender roasted broccoli and light, fluffy quinoa. This plate offers a satisfying mix of lean protein, crisp vegetables, and a nutty grain, accented with just a touch of olive oil and simple seasonings for a clean, delicious meal.

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NUTRITION

392kcal
Protein
44g
Fat
9.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Broccoli

0.5 teaspoon Extra Virgin Olive Oil

1/6 cup dry Quinoa (approx. 28g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Season the 4-ounce chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for approximately 6-7 minutes on each side or until fully cooked with an internal temperature of 165°F. Let rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the broccoli florets with 0.5 teaspoon of extra virgin olive oil, a pinch of salt, and black pepper.

  • 5

    Spread the broccoli on a baking sheet and roast in the oven for 15-20 minutes until the edges are crisp and slightly browned.

  • 6

    While the broccoli roasts, rinse 1/6 cup of dry quinoa thoroughly. Combine with water (use roughly twice the volume of quinoa) in a small saucepan. Bring to a boil, then reduce heat to a simmer, cover, and let cook for about 12-15 minutes until water is absorbed and quinoa is light and fluffy.

  • 7

    Assemble your plate by slicing the grilled chicken and pairing it with the roasted broccoli and a serving of quinoa. Serve warm and enjoy!

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Enjoy a vibrant, well-balanced lunch featuring a perfectly grilled chicken breast paired with tender roasted broccoli and light, fluffy quinoa. This plate offers a satisfying mix of lean protein, crisp vegetables, and a nutty grain, accented with just a touch of olive oil and simple seasonings for a clean, delicious meal.

NUTRITION

392kcal
Protein
44g
Fat
9.3g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Broccoli

0.5 teaspoon Extra Virgin Olive Oil

1/6 cup dry Quinoa (approx. 28g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Season the 4-ounce chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for approximately 6-7 minutes on each side or until fully cooked with an internal temperature of 165°F. Let rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the broccoli florets with 0.5 teaspoon of extra virgin olive oil, a pinch of salt, and black pepper.

  • 5

    Spread the broccoli on a baking sheet and roast in the oven for 15-20 minutes until the edges are crisp and slightly browned.

  • 6

    While the broccoli roasts, rinse 1/6 cup of dry quinoa thoroughly. Combine with water (use roughly twice the volume of quinoa) in a small saucepan. Bring to a boil, then reduce heat to a simmer, cover, and let cook for about 12-15 minutes until water is absorbed and quinoa is light and fluffy.

  • 7

    Assemble your plate by slicing the grilled chicken and pairing it with the roasted broccoli and a serving of quinoa. Serve warm and enjoy!