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 a delightful gluten- and dairy-free meal featuring perfectly grilled lemon herb chicken paired with fluffy quinoa and roasted broccoli drizzled with olive oil. This balanced dish offers bright, zesty flavors alongside hearty, satisfying textures, making it an ideal nutritious lunch.

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NUTRITION

431kcal
Protein
39.1g
Fat
16g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup cooked Quinoa (92g)

1 cup roasted Broccoli (91g)

2 teaspoons Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Begin by preparing a marinade for the chicken: combine lemon juice, minced garlic, fresh thyme and rosemary, and one teaspoon of olive oil in a small bowl.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 20 minutes to infuse the flavors.

  • 3

    Preheat the grill to medium-high heat. Grill the marinated chicken for approximately 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Remove from the grill and let it rest briefly.

  • 4

    While the chicken is grilling, preheat your oven to 425°F for the broccoli. Toss the broccoli with the remaining teaspoon of olive oil, a pinch of salt, and pepper, then spread it out on a baking sheet. Roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Warm the pre-cooked quinoa if needed. Plate the quinoa as a base, then slice the grilled chicken breast and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Finish with a light drizzle of any remaining herbs or a squeeze more lemon if desired, and serve immediately.

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 a delightful gluten- and dairy-free meal featuring perfectly grilled lemon herb chicken paired with fluffy quinoa and roasted broccoli drizzled with olive oil. This balanced dish offers bright, zesty flavors alongside hearty, satisfying textures, making it an ideal nutritious lunch.

NUTRITION

431kcal
Protein
39.1g
Fat
16g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1/2 cup cooked Quinoa (92g)

1 cup roasted Broccoli (91g)

2 teaspoons Olive Oil

2 tablespoons Lemon Juice

1 clove Garlic

1 tablespoon Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Begin by preparing a marinade for the chicken: combine lemon juice, minced garlic, fresh thyme and rosemary, and one teaspoon of olive oil in a small bowl.

  • 2

    Place the chicken breast in the marinade and let it sit for at least 20 minutes to infuse the flavors.

  • 3

    Preheat the grill to medium-high heat. Grill the marinated chicken for approximately 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Remove from the grill and let it rest briefly.

  • 4

    While the chicken is grilling, preheat your oven to 425°F for the broccoli. Toss the broccoli with the remaining teaspoon of olive oil, a pinch of salt, and pepper, then spread it out on a baking sheet. Roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Warm the pre-cooked quinoa if needed. Plate the quinoa as a base, then slice the grilled chicken breast and arrange it over the quinoa alongside the roasted broccoli.

  • 6

    Finish with a light drizzle of any remaining herbs or a squeeze more lemon if desired, and serve immediately.