Grilled 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 Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a dash of smoky paprika.

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NUTRITION

448kcal
Protein
40.4g
Fat
20.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

Fresh lemon juice, sea salt, black pepper, and smoked paprika to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, rub the chicken breast with the remaining olive oil, smoked paprika, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

    Place the warm, cooked quinoa in a bowl and top with the roasted broccoli and sliced chicken.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, citrusy lift.

Grilled 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 Chicken Breast with Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Roasted Broccoli

Tender grilled chicken breast served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and a dash of smoky paprika.

NUTRITION

448kcal
Protein
40.4g
Fat
20.3g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

0.75 tablespoon Extra Virgin Olive Oil

Fresh lemon juice, sea salt, black pepper, and smoked paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, rub the chicken breast with the remaining olive oil, smoked paprika, salt, and pepper.

  • 5

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into strips.

  • 7

    Place the warm, cooked quinoa in a bowl and top with the roasted broccoli and sliced chicken.

  • 8

    Finish the dish with a generous squeeze of fresh lemon juice for a bright, citrusy lift.