Grilled Lemon Garlic 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 Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Enjoy a light yet satisfying gluten and dairy free lunch featuring tender grilled chicken breast infused with bright lemon and garlic notes, served alongside fluffy quinoa and perfectly roasted crunchy broccoli. This vibrant dish offers a balanced combination of lean protein, healthy carbs, and a touch of olive oil for richness.

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NUTRITION

389kcal
Protein
40.5g
Fat
12.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 20 minutes.

  • 3

    Preheat your grill or grill pan to medium-high heat. Grill the chicken breast for about 6-7 minutes per side until fully cooked and slightly charred.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Toss the broccoli florets with the remaining marinade and spread them on a baking sheet. Roast for 15-20 minutes until the edges are crispy.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Slice the grilled chicken and serve over a bed of quinoa with a side of roasted broccoli. Enjoy your balanced gluten and dairy free lunch!

Grilled Lemon Garlic 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 Garlic Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Garlic Chicken Breast with Quinoa and Roasted Broccoli

Enjoy a light yet satisfying gluten and dairy free lunch featuring tender grilled chicken breast infused with bright lemon and garlic notes, served alongside fluffy quinoa and perfectly roasted crunchy broccoli. This vibrant dish offers a balanced combination of lean protein, healthy carbs, and a touch of olive oil for richness.

NUTRITION

389kcal
Protein
40.5g
Fat
12.9g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 20 minutes.

  • 3

    Preheat your grill or grill pan to medium-high heat. Grill the chicken breast for about 6-7 minutes per side until fully cooked and slightly charred.

  • 4

    While the chicken is cooking, preheat the oven to 400°F. Toss the broccoli florets with the remaining marinade and spread them on a baking sheet. Roast for 15-20 minutes until the edges are crispy.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Slice the grilled chicken and serve over a bed of quinoa with a side of roasted broccoli. Enjoy your balanced gluten and dairy free lunch!