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

A vibrant non-dairy lunch featuring juicy grilled lemon-garlic chicken paired with fluffy quinoa and perfectly roasted broccoli. This dish delivers a balanced blend of protein and complex carbohydrates, accented with a bright citrus kick and savory garlic aroma, creating a satisfying and wholesome meal.

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NUTRITION

533kcal
Protein
41.8g
Fat
13.4g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

2 tbsp Lemon Juice

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat the grill (or grill pan) to medium-high heat.

  • 4

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss broccoli florets with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the broccoli in the oven for 15-20 minutes until edges are slightly crispy.

  • 7

    If needed, reheat or prepare quinoa according to package instructions (cooked quinoa should be about 1 cup).

  • 8

    Plate the quinoa, top with sliced grilled chicken breast, and add the roasted broccoli on the side.

  • 9

    Finish with an optional drizzle of extra lemon juice for brightness and serve warm.

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

A vibrant non-dairy lunch featuring juicy grilled lemon-garlic chicken paired with fluffy quinoa and perfectly roasted broccoli. This dish delivers a balanced blend of protein and complex carbohydrates, accented with a bright citrus kick and savory garlic aroma, creating a satisfying and wholesome meal.

NUTRITION

533kcal
Protein
41.8g
Fat
13.4g
Carbs
47.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Quinoa

1 cup Broccoli

2 tbsp Lemon Juice

2 cloves Garlic

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat the grill (or grill pan) to medium-high heat.

  • 4

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 5

    Meanwhile, preheat the oven to 425°F. Toss broccoli florets with a little olive oil, salt, and pepper, and spread them on a baking sheet.

  • 6

    Roast the broccoli in the oven for 15-20 minutes until edges are slightly crispy.

  • 7

    If needed, reheat or prepare quinoa according to package instructions (cooked quinoa should be about 1 cup).

  • 8

    Plate the quinoa, top with sliced grilled chicken breast, and add the roasted broccoli on the side.

  • 9

    Finish with an optional drizzle of extra lemon juice for brightness and serve warm.