Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Savor the bright, zesty flavors of lemon herb chicken paired with a fluffy bed of quinoa and perfectly roasted broccoli. This lunch plate is both refreshing and wholesome, combining lean protein, nutrient-dense grains, and crisp vegetables for a satisfying and balanced meal.

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NUTRITION

685kcal
Protein
47.4g
Fat
24.7g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

1 tbsp Olive Oil

2 tbsp Lemon Juice

3 tbsp Mixed Fresh Herbs

2 cloves Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, combine olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and black pepper to create the marinade.

  • 2

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it sit for at least 20 minutes.

  • 3

    Preheat the grill to medium-high heat. Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat the oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, and pepper, and spread it out on a baking sheet.

  • 5

    Roast the broccoli in the oven for about 15-20 minutes until slightly crispy and tender.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate by layering the quinoa as a base, top with sliced grilled chicken breast, and add roasted broccoli on the side. Drizzle any remaining marinade over the top if desired.

Grilled Lemon Herb 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 Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Breast with Quinoa and Roasted Broccoli

Savor the bright, zesty flavors of lemon herb chicken paired with a fluffy bed of quinoa and perfectly roasted broccoli. This lunch plate is both refreshing and wholesome, combining lean protein, nutrient-dense grains, and crisp vegetables for a satisfying and balanced meal.

NUTRITION

685kcal
Protein
47.4g
Fat
24.7g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

1 tbsp Olive Oil

2 tbsp Lemon Juice

3 tbsp Mixed Fresh Herbs

2 cloves Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a bowl, combine olive oil, lemon juice, chopped fresh herbs, minced garlic, salt, and black pepper to create the marinade.

  • 2

    Place the chicken breast in the marinade, ensuring it is well-coated. Let it sit for at least 20 minutes.

  • 3

    Preheat the grill to medium-high heat. Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, preheat the oven to 425°F. Toss the broccoli with a drizzle of olive oil, salt, and pepper, and spread it out on a baking sheet.

  • 5

    Roast the broccoli in the oven for about 15-20 minutes until slightly crispy and tender.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate by layering the quinoa as a base, top with sliced grilled chicken breast, and add roasted broccoli on the side. Drizzle any remaining marinade over the top if desired.