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

A wholesome, balanced lunch featuring a perfectly grilled chicken breast served alongside light, fluffy quinoa and tender roasted broccoli, drizzled with a hint of olive oil and lemon. A satisfying plate that pairs lean protein and nutritious grains with vibrant vegetables for a nourishing and flavorful meal.

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NUTRITION

659kcal
Protein
59.0g
Fat
27.1g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Begin by marinating the chicken: In a small bowl, mix half a tablespoon of olive oil, lemon juice, a minced garlic clove, salt, and pepper. Coat the chicken breast evenly with this mixture and let it marinate for at least 20 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 425°F for the roasted broccoli.

  • 4

    Toss the broccoli florets with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Prepare the quinoa according to package instructions, if not already cooked. Fluff with a fork once done.

  • 7

    Plate the meal by placing a serving of quinoa as the base, topping with sliced grilled chicken, and arranging the roasted broccoli on the side. Enjoy your nutritious and delicious lunch.

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

A wholesome, balanced lunch featuring a perfectly grilled chicken breast served alongside light, fluffy quinoa and tender roasted broccoli, drizzled with a hint of olive oil and lemon. A satisfying plate that pairs lean protein and nutritious grains with vibrant vegetables for a nourishing and flavorful meal.

NUTRITION

659kcal
Protein
59.0g
Fat
27.1g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Begin by marinating the chicken: In a small bowl, mix half a tablespoon of olive oil, lemon juice, a minced garlic clove, salt, and pepper. Coat the chicken breast evenly with this mixture and let it marinate for at least 20 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, preheat your oven to 425°F for the roasted broccoli.

  • 4

    Toss the broccoli florets with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet lined with parchment paper.

  • 5

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

  • 6

    Prepare the quinoa according to package instructions, if not already cooked. Fluff with a fork once done.

  • 7

    Plate the meal by placing a serving of quinoa as the base, topping with sliced grilled chicken, and arranging the roasted broccoli on the side. Enjoy your nutritious and delicious lunch.