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 zesty and satisfying lunch featuring a perfectly grilled lemon-garlic chicken breast paired with fluffy quinoa and lightly roasted broccoli, all brought together with a touch of extra virgin olive oil and fresh lemon juice for a burst of brightness. This dish is designed to keep you energized and on track with your dietary goals while delivering a delicious, dairy-free meal.

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NUTRITION

717kcal
Protein
53.2g
Fat
32.0g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

130g Chicken Breast

0.75 cup Cooked Quinoa (~140g)

1 cup Chopped Broccoli (~150g)

1 tbsp Extra Virgin Olive Oil (roasting)

1 tsp Extra Virgin Olive Oil (marinade)

1 tbsp Lemon Juice

2 cloves Minced Garlic

0.25 portion Avocado (~50g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by marinating the chicken breast: In a small bowl, mix the lemon juice, minced garlic, 1 teaspoon of olive oil, salt, and pepper. Coat the 130g chicken breast evenly with this marinade and let it sit for at least 20 minutes.

  • 2

    Preheat your grill to medium-high heat. Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse and cook quinoa according to package instructions until fluffy.

  • 4

    Toss the chopped broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Plate the dish by layering a serving of quinoa as the base, add the sliced grilled chicken breast on top, and arrange the roasted broccoli alongside. Top with a few slices of avocado for added creaminess and healthy fats.

  • 6

    Finish with a light squeeze of fresh lemon over the dish and a final sprinkle of salt and pepper if desired.

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 zesty and satisfying lunch featuring a perfectly grilled lemon-garlic chicken breast paired with fluffy quinoa and lightly roasted broccoli, all brought together with a touch of extra virgin olive oil and fresh lemon juice for a burst of brightness. This dish is designed to keep you energized and on track with your dietary goals while delivering a delicious, dairy-free meal.

NUTRITION

717kcal
Protein
53.2g
Fat
32.0g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

130g Chicken Breast

0.75 cup Cooked Quinoa (~140g)

1 cup Chopped Broccoli (~150g)

1 tbsp Extra Virgin Olive Oil (roasting)

1 tsp Extra Virgin Olive Oil (marinade)

1 tbsp Lemon Juice

2 cloves Minced Garlic

0.25 portion Avocado (~50g)

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by marinating the chicken breast: In a small bowl, mix the lemon juice, minced garlic, 1 teaspoon of olive oil, salt, and pepper. Coat the 130g chicken breast evenly with this marinade and let it sit for at least 20 minutes.

  • 2

    Preheat your grill to medium-high heat. Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa. If not already cooked, rinse and cook quinoa according to package instructions until fluffy.

  • 4

    Toss the chopped broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 425°F for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    Plate the dish by layering a serving of quinoa as the base, add the sliced grilled chicken breast on top, and arrange the roasted broccoli alongside. Top with a few slices of avocado for added creaminess and healthy fats.

  • 6

    Finish with a light squeeze of fresh lemon over the dish and a final sprinkle of salt and pepper if desired.