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

Lemon-herb grilled chicken served over fluffy quinoa and roasted broccoli, topped with a jammy soft-boiled egg for a rich, creamy finish.

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NUTRITION

411kcal
Protein
40.2g
Fat
15.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 large Egg

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with lemon juice, dried oregano, and the remaining olive oil.

  • 4

    Grill the chicken over medium-high heat for about 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken and broccoli cook, bring a small pot of water to a boil, gently lower the egg in, and simmer for 6.5 minutes for a jammy yolk.

  • 6

    Immediately transfer the egg to an ice bath for 2 minutes, then peel and slice it in half.

  • 7

    Assemble your bowl by fluffing the pre-cooked quinoa and topping it with the sliced grilled chicken, roasted broccoli, and the soft-boiled egg.

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

Lemon-herb grilled chicken served over fluffy quinoa and roasted broccoli, topped with a jammy soft-boiled egg for a rich, creamy finish.

NUTRITION

411kcal
Protein
40.2g
Fat
15.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 large Egg

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    Season the chicken breast with lemon juice, dried oregano, and the remaining olive oil.

  • 4

    Grill the chicken over medium-high heat for about 5-7 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken and broccoli cook, bring a small pot of water to a boil, gently lower the egg in, and simmer for 6.5 minutes for a jammy yolk.

  • 6

    Immediately transfer the egg to an ice bath for 2 minutes, then peel and slice it in half.

  • 7

    Assemble your bowl by fluffing the pre-cooked quinoa and topping it with the sliced grilled chicken, roasted broccoli, and the soft-boiled egg.