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

Herb-marinated chicken breast grilled until juicy, served with quinoa folded in light coconut milk and florets of roasted broccoli for a satisfying, charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

412kcal
Protein
37.7g
Fat
13.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

120g Cooked Quinoa

150g Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Light Coconut Milk

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a grill pan or outdoor grill over medium-high heat.

  • 2

    Toss the broccoli florets with 1/2 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with your choice of dried herbs, salt, and pepper.

  • 4

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, place the cooked quinoa in a small saucepan over low heat.

  • 6

    Stir in the light coconut milk and the remaining 1 teaspoon of olive oil, heating gently until the quinoa is creamy and warmed through.

  • 7

    Slice the chicken and serve it alongside the creamy quinoa and roasted broccoli.

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

Herb-marinated chicken breast grilled until juicy, served with quinoa folded in light coconut milk and florets of roasted broccoli for a satisfying, charred finish.

NUTRITION

412kcal
Protein
37.7g
Fat
13.6g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

90g Chicken Breast

120g Cooked Quinoa

150g Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Light Coconut Milk

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a grill pan or outdoor grill over medium-high heat.

  • 2

    Toss the broccoli florets with 1/2 teaspoon of olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    Season the chicken breast with your choice of dried herbs, salt, and pepper.

  • 4

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken rests, place the cooked quinoa in a small saucepan over low heat.

  • 6

    Stir in the light coconut milk and the remaining 1 teaspoon of olive oil, heating gently until the quinoa is creamy and warmed through.

  • 7

    Slice the chicken and serve it alongside the creamy quinoa and roasted broccoli.