Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Savor a light yet satisfying meal featuring perfectly grilled chicken breast paired with tender roasted broccoli and a side of fluffy quinoa. A squeeze of lemon and a drizzle of olive oil enhance the fresh, vibrant flavors of this balanced lunch.

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NUTRITION

328kcal
Protein
37.2g
Fat
9.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup Broccoli Florets

1/8 cup Quinoa (uncooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a little lemon juice over it.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat your oven to 425°F for the broccoli. Toss the broccoli florets with olive oil, salt, pepper, and a splash of lemon juice. Spread them in a single layer on a baking sheet.

  • 5

    Roast the broccoli in the oven for 15-18 minutes until tender and slightly crispy on the edges.

  • 6

    Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio of quinoa to water) and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 12-15 minutes until water is absorbed and quinoa is fluffy.

  • 7

    Assemble the plate by layering the sliced grilled chicken alongside the roasted broccoli and a serving of quinoa. Drizzle any remaining lemon juice if desired.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Broccoli and Quinoa

Savor a light yet satisfying meal featuring perfectly grilled chicken breast paired with tender roasted broccoli and a side of fluffy quinoa. A squeeze of lemon and a drizzle of olive oil enhance the fresh, vibrant flavors of this balanced lunch.

NUTRITION

328kcal
Protein
37.2g
Fat
9.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup Broccoli Florets

1/8 cup Quinoa (uncooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a little lemon juice over it.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, preheat your oven to 425°F for the broccoli. Toss the broccoli florets with olive oil, salt, pepper, and a splash of lemon juice. Spread them in a single layer on a baking sheet.

  • 5

    Roast the broccoli in the oven for 15-18 minutes until tender and slightly crispy on the edges.

  • 6

    Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the quinoa with water (use a 1:2 ratio of quinoa to water) and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 12-15 minutes until water is absorbed and quinoa is fluffy.

  • 7

    Assemble the plate by layering the sliced grilled chicken alongside the roasted broccoli and a serving of quinoa. Drizzle any remaining lemon juice if desired.