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 light yet satisfying lunch featuring juicy grilled chicken breast served alongside perfectly roasted broccoli and a fluffy serving of quinoa. This balanced meal brings together lean protein, fresh greens, and hearty grains with a hint of lemon and garlic to elevate the flavors.

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NUTRITION

429kcal
Protein
41.2g
Fat
11.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx 100g)

150g Broccoli

1/4 cup dry Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, black pepper, and garlic powder. Drizzle with a bit of lemon juice for extra flavor.

  • 3

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

  • 4

    Meanwhile, preheat your oven to 425°F for the roasted broccoli.

  • 5

    Toss the broccoli with olive oil, salt, pepper, and a splash of lemon juice. Spread out on a baking sheet.

  • 6

    Roast the broccoli in the oven for 15-20 minutes, until the edges are slightly crispy.

  • 7

    Rinse the quinoa under cold water. In a small pot, combine quinoa with water (typically a 1:2 ratio, here about 1/2 cup water for 1/4 cup quinoa) and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes until water is absorbed.

  • 8

    Fluff the quinoa with a fork and plate alongside the grilled chicken and roasted broccoli.

  • 9

    Finish with a drizzle of lemon juice over the dish, and enjoy your nutritious and balanced lunch.

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 light yet satisfying lunch featuring juicy grilled chicken breast served alongside perfectly roasted broccoli and a fluffy serving of quinoa. This balanced meal brings together lean protein, fresh greens, and hearty grains with a hint of lemon and garlic to elevate the flavors.

NUTRITION

429kcal
Protein
41.2g
Fat
11.8g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx 100g)

150g Broccoli

1/4 cup dry Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, black pepper, and garlic powder. Drizzle with a bit of lemon juice for extra flavor.

  • 3

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

  • 4

    Meanwhile, preheat your oven to 425°F for the roasted broccoli.

  • 5

    Toss the broccoli with olive oil, salt, pepper, and a splash of lemon juice. Spread out on a baking sheet.

  • 6

    Roast the broccoli in the oven for 15-20 minutes, until the edges are slightly crispy.

  • 7

    Rinse the quinoa under cold water. In a small pot, combine quinoa with water (typically a 1:2 ratio, here about 1/2 cup water for 1/4 cup quinoa) and a pinch of salt. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes until water is absorbed.

  • 8

    Fluff the quinoa with a fork and plate alongside the grilled chicken and roasted broccoli.

  • 9

    Finish with a drizzle of lemon juice over the dish, and enjoy your nutritious and balanced lunch.