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 breast served over fluffy quinoa and charred roasted broccoli, topped with a jammy soft-boiled egg for a rich, silky finish.

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NUTRITION

410kcal
Protein
36.7g
Fat
15.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.6 cup Cooked Quinoa

1 cup Broccoli Florets

1 Large Egg

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and bring a small pot of water to a boil.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast on a baking sheet for 15-18 minutes until the edges are charred.

  • 3

    Carefully lower the egg into the boiling water and cook for exactly 6 and a half minutes, then immediately transfer to an ice bath.

  • 4

    Season the chicken breast with salt, pepper, and lemon juice, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    Peel the cooled egg and slice it in half to reveal the jammy center.

  • 6

    Assemble the bowl by placing the warm quinoa at the base, followed by the grilled chicken and roasted broccoli.

  • 7

    Drizzle the remaining olive oil over the dish and top with 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 breast served over fluffy quinoa and charred roasted broccoli, topped with a jammy soft-boiled egg for a rich, silky finish.

NUTRITION

410kcal
Protein
36.7g
Fat
15.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.6 cup Cooked Quinoa

1 cup Broccoli Florets

1 Large Egg

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and bring a small pot of water to a boil.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of salt, then roast on a baking sheet for 15-18 minutes until the edges are charred.

  • 3

    Carefully lower the egg into the boiling water and cook for exactly 6 and a half minutes, then immediately transfer to an ice bath.

  • 4

    Season the chicken breast with salt, pepper, and lemon juice, then grill over medium-high heat for 5-6 minutes per side until fully cooked.

  • 5

    Peel the cooled egg and slice it in half to reveal the jammy center.

  • 6

    Assemble the bowl by placing the warm quinoa at the base, followed by the grilled chicken and roasted broccoli.

  • 7

    Drizzle the remaining olive oil over the dish and top with the soft-boiled egg.