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

Enjoy a balanced and healthy lunch featuring tender grilled chicken breast paired with herbed quinoa and perfectly roasted broccoli. This dish is brightened with a hint of lemon and a drizzle of olive oil, delivering a mix of savory and fresh flavors in every bite.

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NUTRITION

466kcal
Protein
34.8g
Fat
19.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper

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PREPARATION

  • 1

    Preheat the grill or a skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Mince the garlic and mix with lemon juice, then rub over the chicken for added flavor.

  • 3

    Grill the chicken for about 5-6 minutes per side until the internal temperature reaches 165°F. Allow it to rest for a couple of minutes before slicing.

  • 4

    While the chicken is grilling, preheat your oven to 425°F. Toss the broccoli with a little olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 15 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare the quinoa if not already cooked: rinse 1/4 cup dry quinoa, then cook in water (use approximately double the water volume) for about 15 minutes until fluffy.

  • 6

    Assemble the plate by placing the quinoa as a base, topping with sliced grilled chicken and roasted broccoli. Drizzle any remaining lemon-garlic dressing over the top and serve immediately.

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

Enjoy a balanced and healthy lunch featuring tender grilled chicken breast paired with herbed quinoa and perfectly roasted broccoli. This dish is brightened with a hint of lemon and a drizzle of olive oil, delivering a mix of savory and fresh flavors in every bite.

NUTRITION

466kcal
Protein
34.8g
Fat
19.8g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup Broccoli

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper

PREPARATION

  • 1

    Preheat the grill or a skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil. Mince the garlic and mix with lemon juice, then rub over the chicken for added flavor.

  • 3

    Grill the chicken for about 5-6 minutes per side until the internal temperature reaches 165°F. Allow it to rest for a couple of minutes before slicing.

  • 4

    While the chicken is grilling, preheat your oven to 425°F. Toss the broccoli with a little olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 15 minutes until tender and slightly crispy on the edges.

  • 5

    Prepare the quinoa if not already cooked: rinse 1/4 cup dry quinoa, then cook in water (use approximately double the water volume) for about 15 minutes until fluffy.

  • 6

    Assemble the plate by placing the quinoa as a base, topping with sliced grilled chicken and roasted broccoli. Drizzle any remaining lemon-garlic dressing over the top and serve immediately.