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 light, vibrant lunch featuring tender grilled chicken breast delicately infused with lemon and herbs, served alongside fluffy quinoa lightly accented with a hint of curry spice, and perfectly roasted broccoli tossed in extra virgin olive oil. Each bite delivers a refreshing blend of tangy, savory, and subtly spiced flavors that celebrate clean eating without compromising on taste.

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NUTRITION

467kcal
Protein
39.4g
Fat
20.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

2 Tbsp Mixed Fresh Herbs

1 Garlic clove

1/2 tsp Curry Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the chicken marinade by combining lemon juice, chopped mixed herbs, minced garlic, salt, and pepper in a small bowl.

  • 2

    Pat the chicken breast dry and coat evenly with the marinade. Let it rest for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions. When almost done, stir in the curry powder to infuse a subtle warmth and depth to the grain.

  • 5

    On a baking sheet, toss the broccoli with olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 15 minutes until edges are slightly crispy.

  • 6

    Assemble your plate by serving the grilled chicken breast on a bed of curry-infused quinoa with a side of roasted broccoli. Enjoy the fresh, herbaceous, and mildly spiced medley!

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 light, vibrant lunch featuring tender grilled chicken breast delicately infused with lemon and herbs, served alongside fluffy quinoa lightly accented with a hint of curry spice, and perfectly roasted broccoli tossed in extra virgin olive oil. Each bite delivers a refreshing blend of tangy, savory, and subtly spiced flavors that celebrate clean eating without compromising on taste.

NUTRITION

467kcal
Protein
39.4g
Fat
20.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 Tbsp Olive Oil

2 Tbsp Lemon Juice

2 Tbsp Mixed Fresh Herbs

1 Garlic clove

1/2 tsp Curry Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the chicken marinade by combining lemon juice, chopped mixed herbs, minced garlic, salt, and pepper in a small bowl.

  • 2

    Pat the chicken breast dry and coat evenly with the marinade. Let it rest for at least 15 minutes to absorb the flavors.

  • 3

    Preheat your grill or grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, rinse the quinoa and cook it according to package instructions. When almost done, stir in the curry powder to infuse a subtle warmth and depth to the grain.

  • 5

    On a baking sheet, toss the broccoli with olive oil, salt, and pepper. Roast in a preheated oven at 425°F for about 15 minutes until edges are slightly crispy.

  • 6

    Assemble your plate by serving the grilled chicken breast on a bed of curry-infused quinoa with a side of roasted broccoli. Enjoy the fresh, herbaceous, and mildly spiced medley!